Warm, hearty, and irresistibly creamy, this Crack Chicken Noodle Soup is packed with shredded chicken, noodles, and a hint of ranch seasoning. Perfect for comforting dinners or cozy nights in!
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup shredded cheddar cheese
- 1 (8 oz) block cream cheese, softened
- 1 packet ranch seasoning mix
- 1/2 cup cooked bacon, crumbled
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- Heat the broth: In a large pot, bring the chicken broth to a boil over medium heat.
- Cook the noodles: Add egg noodles and cook until tender, about 6–8 minutes.
- Combine ingredients: Reduce heat to low and stir in shredded chicken, cream cheese, ranch seasoning, and heavy cream. Stir until the cream cheese is melted and the soup is creamy.
- Add cheese and bacon: Stir in shredded cheddar cheese and crumbled bacon. Cook for another 2–3 minutes, or until the cheese is fully melted. Adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with additional bacon or fresh parsley if desired.
Nutrition (Per Serving):
- Calories: 450
- Carbohydrates: 15g
- Protein: 30g
- Fat: 30g
- Saturated Fat: 14g
- Fiber: 1g
- Sugar: 3g
- Sodium: 950mg
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