Crack Chicken Noodle Soup
Ingredients:
1 lb (450g) boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
2 cups egg noodles
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, until cooked through. Remove the chicken from the pot and shred it using two forks.
Prepare the Soup Base: In the same pot, add chopped onion and garlic, and sauté for 3-4 minutes until the onion is translucent. Add chicken broth, heavy cream, shredded cheddar cheese, ranch seasoning mix, dried thyme, and dried parsley. Stir until the cheese is melted and the mixture is well combined.
Add Noodles and Chicken: Return the shredded chicken to the pot and add the egg noodles. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the noodles are tender.
Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal per serving | Servings: 6