Crack Chicken Noodle Soup (Print Version)
Ingredients:
01 -
2 tablespoons butter.
02 -
1 onion, chopped.
03 -
3 cloves garlic, minced.
04 -
4 cups chicken broth.
05 -
3 cups cooked chicken, shredded.
06 -
1 (8-ounce) package of egg noodles.
07 -
1 cup heavy cream.
08 -
1 cup shredded cheddar cheese.
09 -
1/2 cup cooked bacon, crumbled.
10 -
1 (8-ounce) package cream cheese, softened.
11 -
1 packet ranch seasoning mix.
12 -
Salt and pepper to taste.
13 -
Fresh parsley, chopped (for garnish).
Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
02 -
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8-10 minutes.
03 -
Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Continue to cook until the cheese is melted and the soup is creamy, about 5 minutes.
04 -
Season with salt and pepper to taste. Remove from heat and let the soup sit for a few minutes to thicken.
05 -
Serve hot, garnished with chopped fresh parsley.
Notes:
01 -
This soup is hearty and creamy, with rich flavors from the cheddar, cream cheese, and bacon.
02 -
Letting the soup sit before serving helps it to thicken and develop more flavor.