Crack Chicken Noodle Soup
Indulge in this creamy and delicious Crack Chicken Noodle Soup, loaded with flavors and textures.
Equipment
- Large pot
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 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
- 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.
- 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.
- Stir in 8 ounces frozen egg noodles and simmer until the noodles soften, about 10 minutes.
- Stir in 1 (8-ounce package) cream cheese, 2 cups shredded cheddar cheese, and 1 cup half and half. Heat until the cheeses melt.
- Serve the soup with additional cheddar cheese, bacon, and chopped green onion. Salt and pepper to taste.
Nutrition
Serving: 1bowlCalories: 658kcalCarbohydrates: 34gProtein: 47gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 187mgSodium: 1608mgPotassium: 643mgFiber: 2gSugar: 5gVitamin A: 4782IUVitamin C: 3mgCalcium: 362mgIron: 2mg
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