Ingredients
- Chicken Breasts or Thighs: 2-3 lbs (protein and main flavor of the soup)
- Cream Cheese: 8 oz (adds a velvety, creamy texture to the broth)
- Ranch Seasoning Mix: 1-2 packets (unique ranch-inspired taste)
- Egg Noodles: 8 oz (soaks up the rich, creamy broth)
- Chicken Broth: As needed (for soup base)
- Heavy Cream: To taste (for added creaminess)
- Butter: For sautéing vegetables
- Onion, Celery, Carrots: Diced (base for the soup)
- Garlic Powder, Thyme, Salt, Pepper: To taste (seasoning)
Instructions
- Cook the Chicken: Roast seasoned chicken at 400°F for 25-30 minutes. Shred or chop once cooked.
- Prepare Noodles: Boil salted water and cook egg noodles for 8-10 minutes. Drain and set aside.
- Sauté Vegetables: Melt butter in a pot and sauté diced onion, celery, and carrots until tender (5-7 minutes).
- Combine Ingredients: Add chicken, chicken broth, and heavy cream to the pot. Season with garlic powder, thyme, salt, and pepper. Simmer for 10 minutes.
- Add Noodles: Stir in cooked noodles and adjust seasoning as needed.
- Serve: Ladle into bowls and enjoy!
Notes
- Use pre-cooked chicken or rotisserie chicken for a quicker prep.
- Add extra veggies like spinach or diced zucchini for more nutrition.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg