Creamy Crack Chicken Noodle (Print Version)

Indulgent chicken soup with cream cheese, ranch seasoning, bacon and cheddar that transforms comfort food into a family favorite.

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 8 cups low sodium chicken broth
03 - 8 oz full-fat cream cheese, cut into cubes
04 - 1 oz packet ranch dressing mix
05 - 8 slices bacon, cooked until crispy and crumbled
06 - 1 cup shredded cheddar cheese
07 - 8 oz egg noodles

→ Vegetables

08 - 1 medium yellow onion, chopped
09 - 2 carrots, chopped
10 - 2 celery stalks, chopped
11 - 2 cloves garlic, minced

→ Seasonings & Garnish

12 - 2 tablespoons olive oil or butter
13 - Salt and black pepper to taste
14 - 1/4 cup chopped green onions (optional)

# Steps to Follow:

01 - Place chicken breasts in a large pot or Dutch oven and cover with chicken broth. Bring to a simmer and cook until chicken is cooked through and easily shreds, about 15-20 minutes. Remove chicken from the pot and set aside to cool slightly. Reserve the broth in the pot.
02 - Once the chicken is cool enough to handle, shred it using two forks.
03 - Heat olive oil or butter in a separate skillet over medium heat. Add chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
04 - Add the cubed cream cheese and ranch dressing mix to the pot with the reserved chicken broth. Heat over medium heat, stirring occasionally, until the cream cheese is completely melted and the mixture is smooth and creamy.
05 - Stir in the shredded chicken and sautéed vegetables into the creamy broth.
06 - Add the egg noodles to the pot and cook according to package directions until tender. Ensure noodles are cooked al dente as they will continue to soften in the soup.
07 - Remove the pot from the heat. Stir in the shredded cheddar cheese and crumbled bacon until the cheese is melted and everything is well combined.
08 - Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped green onions, if desired. Serve hot.

# Additional Notes:

01 - Do not overcook the noodles as they will continue to soften in the soup.
02 - For extra crispy bacon, cook it in the oven or air fryer.
03 - Use high-quality chicken broth for the best flavor.
04 - For a slow cooker version, combine chicken, broth, cream cheese, ranch mix, and vegetables in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
05 - For a spicier version, add red pepper flakes or diced jalapeño.
06 - Consider serving with crusty bread or a side salad to complement the richness of the soup.

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