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.

Nutrition Facts

Per serving