A rich, creamy, and cheesy take on classic chicken noodle soup, loaded with shredded chicken, egg noodles, and ranch-seasoned broth. The ultimate comfort meal in a bowl!
Ingredients
- 1 lb boneless skinless chicken breast
- 6 cups chicken broth
- 2 cups egg noodles
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup heavy cream
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1/2 tsp black pepper
- 1/2 tsp salt adjust to taste
- 1/2 tsp smoked paprika optional
- 1/4 cup bacon bits optional, for garnish
- 2 tbsp chopped green onions for garnish
- 1 tbsp olive oil
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Cook the Chicken: Pour in the chicken broth and add chicken breasts. Simmer for 15-20 minutes until chicken is fully cooked. Remove chicken, shred it, and return it to the pot.
- Cook the Noodles: Add egg noodles to the pot and cook for 7-8 minutes, until tender.
- Make It Creamy: Reduce heat to low. Stir in cream cheese, cheddar cheese, ranch seasoning, heavy cream, salt, black pepper, and paprika. Stir until smooth and creamy.
- Serve & Garnish: Ladle soup into bowls and top with bacon bits and chopped green onions for extra flavor.
Notes
- If the soup thickens too much, add extra chicken broth to adjust consistency.
- Use rotisserie chicken for a quicker version.
- For a spicy kick, add a pinch of red pepper flakes.
- Storage: Refrigerate for up to 3 days. Freeze without dairy and add fresh when reheating.