Crack Chicken Noodle Soup
A creamy and flavorful chicken noodle soup that provides warmth and comfort during cold days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 oz egg noodles
- 4 cups chicken broth Low sodium recommended.
- 1 cup heavy cream
- 1 packet ranch seasoning mix This adds flavor.
- 1 cup cream cheese, cubed For creaminess.
- 1 cup mixed vegetables, optional Such as carrots, peas, or spinach.
- to taste Fresh herbs (e.g., parsley, thyme) For garnish.
Instructions
Preparation
- Gather all necessary ingredients and chop your vegetables.
Cooking
- In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- In the same pot, combine chicken broth, heavy cream, and ranch seasoning mix. Stir well.
- Add the shredded chicken and cream cheese to the pot. Let it simmer on medium heat until the cream cheese has melted into the broth.
- Add the cooked egg noodles and mixed vegetables (if using). Stir until everything is well mixed and warmed through.
- Ladle the soup into bowls and garnish with fresh herbs before serving.
Notes
Don't skip the ranch seasoning; it's essential for flavor. You can also use a slow cooker to make this recipe easier. Just combine all ingredients and cook on low for 6 hours or high for 3 hours. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze without noodles.