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Crack Chicken Noodle Soup

A heartwarming soup with tender chicken, wholesome vegetables, egg noodles, and a creamy ranch-infused broth that's perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Ensure the chicken is pre-cooked and shredded for quicker preparation.
  • 6 cups chicken broth
  • 2 cups egg noodles Can substitute with gluten-free pasta.
  • 1/2 cup cream cheese Gives the soup its creamy texture.
  • 1/2 cup ranch dressing
  • 1/2 cup chopped green onions Save a few for garnish.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Adjust to your preference.

Method
 

Preparation
  1. In a large pot over medium heat, pour in the chicken broth and bring it to a gentle simmer.
  2. Once simmering, add the egg noodles and cook for about 5-7 minutes or until they are tender but still al dente.
  3. Stir in the shredded chicken, garlic powder, salt, and pepper. Let everything simmer together for another 3-4 minutes.
  4. Lower the heat, then add in the cream cheese and ranch dressing. Stir until fully mixed and the cream cheese is dissolved into the broth.
  5. Finish with the chopped green onions, saving a few for garnish. Stir and cook for another minute.
  6. Ladle the soup into bowls, garnishing with remaining green onions if desired. Enjoy while hot!

Notes

This soup keeps well in the refrigerator for about 3-4 days in an airtight container. For longer storage, it can be frozen for up to 3 months. To reheat, add a splash of broth or water if it thickens too much.