Crack Chicken Noodle Soup Recipe With Creamy Broth

🛒 Ingredients (Check Off As You Measure)

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups low-sodium chicken broth
• 2 cups wide egg noodles
• 1 cup heavy cream
• 1 oz ranch seasoning mix (about 1 packet)
• 4 oz cream cheese, softened and cubed
• 1/2 cup cooked bacon bits
• 1 cup shredded cheddar cheese
• 2 tbsp fresh parsley, chopped (for garnish)

🍳 Step-by-Step Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high. Add cubed chicken and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
3. Pour in chicken broth and bring to a boil. Stir in egg noodles and cook according to package directions, about 8-10 minutes, until al dente.
4. Reduce heat to low. Stir in heavy cream, ranch seasoning, and cream cheese until cream cheese melts and broth is smooth and creamy. Add the cooked chicken back in.
5. Stir in cheddar cheese and bacon bits until melted and gooey. Simmer for another 5 minutes. Garnish with parsley and serve hot.