Description

A comforting and creamy crack chicken noodle soup recipe packed with shredded chicken, tender noodles, and savory ranch flavor. Easy to make for a cozy weeknight meal.

Ingredients

Scale

2 tablespoons olive oil
1 large boneless, skinless chicken breast (about 8–10 ounces)
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper, plus more to taste
1 packet (1 ounce) ranch seasoning mix
4 ounces cream cheese, cut into cubes
4 ounces egg noodles (or your favorite pasta shape)
1/2 cup shredded cheddar cheese (sharp or mild, your preference)
1/4 cup chopped fresh parsley, for garnish (optional)
Salt, to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken breast with salt and pepper. Sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
3. Pour in 1/4 cup chicken broth and scrape the bottom of the pot to loosen browned bits. Add remaining chicken broth, thyme, parsley, garlic powder, onion powder, and 1/4 tsp black pepper.
4. Return chicken to the pot. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
5. Remove chicken and shred it into bite-sized pieces. Return shredded chicken to the pot.
6. Stir in ranch seasoning mix. Add cubed cream cheese and stir until melted and incorporated.
7. Bring soup to a gentle simmer. Add egg noodles and cook according to package directions until al dente.
8. Stir in shredded cheddar cheese until melted. Taste and adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh parsley if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen if thickened. Freezing is not generally recommended due to dairy and noodles; if freezing, omit noodles and add them after reheating broth.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 6g
Sodium: 1200mg
Fat: 22g
Carbohydrates: 35g
Fiber: 3g
Protein: 35g