Description
Warm comfort meets creamy indulgence in this crack chicken noodle soup, a hearty dish blending tender chicken, rich cream, and perfectly cooked noodles. Comfort seekers will find pure satisfaction in each spoonful of this irresistible, soul-soothing recipe.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken breast, boneless and skinless
- 16 oz egg noodles
- 4 cups chicken broth
Vegetables:
- 2 cups carrots, chopped
- 1 cup celery, diced
- 1 medium onion, chopped
Seasoning and Additional Ingredients:
- 2 oz cream cheese
- 1/2 cup ranch seasoning mix
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tbsp salt
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering and aromatic.
- Sear chicken breasts for 3-4 minutes per side until golden brown, creating a flavorful exterior seal.
- Remove chicken and set aside, then introduce chopped onions, carrots, and celery to the same pot, sautéing until vegetables become tender and slightly translucent, approximately 5-6 minutes.
- Sprinkle ranch seasoning, garlic powder, dried thyme, black pepper, and salt over the vegetables, stirring to distribute seasonings evenly and release their robust flavors.
- Pour chicken broth into the pot, scraping any browned bits from the bottom to enhance the soup’s depth of flavor.
- Return chicken to the pot, bringing the liquid to a gentle boil, then reduce heat and simmer covered for 15-20 minutes until chicken is thoroughly cooked and reaches an internal temperature of 165°F.
- Transfer chicken to a cutting board and shred using two forks, ensuring uniform, tender pieces.
- Add egg noodles to the simmering broth, cooking for 6-8 minutes until they reach an al dente consistency.
- Reintroduce shredded chicken to the pot and stir in cream cheese, allowing it to melt and create a creamy, luxurious texture.
- Garnish with freshly chopped parsley, stirring gently to distribute herbs throughout the soup.
- Let the soup rest for 5 minutes before serving to allow flavors to meld and intensify.
Notes
- Opt for boneless, skinless chicken breasts to ensure quick and even cooking without extra fat.
- Choose wide egg noodles for a heartier texture that holds up well in the creamy broth.
- Customize heat levels by adjusting ranch seasoning or adding a pinch of red pepper flakes for subtle kick.
- Swap cream cheese with Greek yogurt for a lighter, protein-packed alternative that maintains creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 487
- Sugar: 3 g
- Sodium: 1244 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg