Crack Chicken Noodle Soup
Ingredients:
1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 cup heavy cream
1 packet ranch seasoning mix
8 oz cream cheese, cubed
1 cup frozen corn
1 cup frozen peas
1 cup carrots, sliced
2 cups egg noodles (or any preferred pasta)
1/2 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Directions:
Cook the Chicken: In a large pot or slow cooker, place the chicken breasts, chicken broth, ranch seasoning mix, garlic powder, and onion powder. Cook the chicken until fully cooked, about 20-25 minutes on the stove or 3-4 hours on low in the slow cooker.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the pot.
Add Vegetables & Cream: Add the frozen peas, corn, carrots, and heavy cream to the pot. Stir to combine.
Add Cream Cheese: Add the cubed cream cheese to the soup and stir until it melts and blends into the soup, creating a creamy texture.
Cook the Noodles: Add the egg noodles to the soup and simmer until they are cooked through, about 10 minutes. Stir occasionally.
Add Bacon & Cheese: Once the noodles are tender, stir in the crumbled bacon and shredded cheddar cheese. Stir until the cheese is melted and everything is well combined.
Season: Taste the soup and adjust seasoning with salt and pepper, if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy your creamy, cheesy, and comforting Crack Chicken Noodle Soup!
Prep Time: 10 minutes | Cook Time: 30 minutes (on stove) or 4 hours (in slow cooker) | Total Time: 40 minutes (on stove) or 4 hours (in slow cooker)
Kcal: 400-450 kcal per serving | Servings: 6-8