Description
This Creamy Crack Chicken Noodle Soup is the ultimate comfort food! Loaded with shredded chicken, egg noodles, cheddar cheese, and ranch-seasoned broth, it’s rich, creamy, and crave-worthy. A one-pot, weeknight dinner that’s perfect for chilly days or when you just need a cozy bowl of deliciousness.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 packet ranch seasoning mix (about 1 oz)
- 8 oz cream cheese, cubed
- 1.5 cups shredded cheddar cheese
- 8 oz wide egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- In a large pot, cook diced chicken until golden and cooked through. Remove to a plate and set aside, reserving a bit of grease for flavor.
- In the same pot, sauté onions, carrots, and celery over medium heat until softened. Add garlic and cook for 1 more minute.
- Add the cooked chicken back to the pot along with ranch seasoning and chicken broth. Bring to a simmer and cook for 15–20 minutes.
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in cream cheese until melted and smooth. Add cheddar cheese and stir until fully incorporated.
- Add egg noodles and simmer for 8–10 minutes, or until noodles are tender.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
- Use rotisserie chicken for a shortcut.
- Swap noodles for rice or cauliflower for low-carb options.
- Spice it up with cayenne, red pepper flakes, or jalapeños.
- Reheat with a splash of broth or water to restore creamy texture.
- Not freezer-friendly due to dairy and noodles.
