Description
A delightful twist on the classic chicken noodle soup, this creamy dish is loaded with chicken, egg noodles, and a hint of ranch flavor, perfect for chilly evenings.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 cups chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles
- 1 packet ranch seasoning mix
- 1 cup cream cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add garlic and sauté for another minute.
- Stir in the chicken broth and ranch seasoning. Bring to a boil.
- Add the shredded chicken and egg noodles to the pot. Cook according to noodle package instructions until noodles are tender.
- Reduce the heat to low and stir in cream cheese until melted and combined. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Pro tips include using rotisserie chicken for convenience, adjusting ranch dressing to taste, and cooking noodles separately for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg