Description
Crack Chicken Noodle Soup is a quick and easy take on a classic comfort food dish. Featuring a creamy, flavorful broth, tender chicken, and comforting egg noodles, this recipe comes together in just 20 minutes for a delicious weeknight meal.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 (10.5 oz) can cream of chicken soup
– 4 oz cream cheese, softened
– 1 (1 oz) packet ranch seasoning
– 4 cups chicken broth
– 8 oz egg noodles
– 2 tbsp chopped fresh parsley
Instructions
1. In a large pot or Dutch oven, place the chicken breasts and cover with the chicken broth. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer the chicken for 15-20 minutes, until cooked through. Remove the chicken from the broth and shred it using two forks.
3. In the same pot, whisk together the cream of chicken soup, cream cheese, and ranch seasoning until smooth and creamy.
4. Add the shredded chicken back to the pot and stir to combine.
5. Bring the soup to a simmer and add the egg noodles. Cook for 5-7 minutes, until the noodles are tender.
6. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
Notes
For a thicker, creamier soup, you can add an extra 2-4 oz of cream cheese. You can also substitute boneless, skinless chicken thighs for the breasts. If you prefer a lighter soup, use low-fat cream of chicken soup and reduced-fat cream cheese.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American