Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is a creamy and flavorful dish that combines tender chicken, hearty noodles, and rich broth with a hint of ranch seasoning and cream cheese. This comforting meal is perfect for chilly days or whenever you're in need of a warm bowl of goodness.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 teaspoon ranch seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces egg noodles
- 4 ounces cream cheese For a lighter version, you can use low-fat cream cheese.
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the shredded chicken, ranch seasoning, salt, and black pepper. Stir to combine.
- Reduce the heat to a simmer and add the egg noodles. Cook for 8-10 minutes or until the noodles are tender.
- Lower the heat and stir in the cream cheese until fully melted and incorporated into the soup.
- Finally, add the frozen peas and cook for another 2-3 minutes until heated through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, you can use low-fat cream cheese.
Feel free to add other vegetables like spinach or corn for additional nutrition.
This soup can be stored in the refrigerator for up to three days; however, the noodles may absorb some of the broth. If you want to make it ahead of time, consider cooking the noodles separately and adding them right before serving.