Crack Chicken Noodle Soup

Ingredients

• 2 tablespoons butter
• 1 small onion (diced)
• 2 large carrots (peeled and diced)
• 2 ribs celery (diced)
• 2 cloves garlic (minced)
• 6 cups chicken broth
• 1 1-ounce package dry ranch dressing
• 4 cups cooked shredded chicken
• 8 ounces frozen egg noodles
• 1 cup cooked bacon (more for garnish)
• 1 8-ounce package cream cheese (softened and cubed)
• 1 cup half and half (or milk)
• 2 cups shredded cheddar cheese (more for garnish)
• green onion (chopped for garnish)

Instructions

1. Add 2 tablespoons butter, 1 small onion, 2 large carrots, and 2 ribs celery. Saute until softened over medium heat, about 5 minutes. Add 2 cloves garlic to the pot and saute for just a minute.
2. Add 6 cups chicken broth, 1 (1-ounce package) dry ranch dressing, 4 cups cooked shredded chicken, and 1 cup cooked bacon. Stir to combine.
3. Stir in 8 ounces frozen egg noodles and simmer until the noodles soften, about 10 minutes.
4. Stir in 1 (8-ounce package) cream cheese, 2 cups shredded cheddar cheese, and 1 cup half and half. Heat until the cheeses melt.
5. Serve the soup with additional cheddar cheese, bacon, and chopped green onion. Salt and pepper to taste.