Crack Chicken Noodle Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 larges 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.