Ingredients
- Chicken broth, 8 cups
- Cooked chicken, shredded, 2 cups
- Cream cheese, softened, 8 ounces
- Ranch dressing mix, 1 packet (1 ounce)
- Cooked egg noodles, 8 ounces
- Bacon, cooked and crumbled, 1/2 cup
- Shredded cheddar cheese, 1 cup
- Green onions, chopped, 1/4 cup
Instructions
- Step 1: In a large pot or Dutch oven, bring the chicken broth to a boil.
- Step 2: Reduce heat to medium and stir in the shredded chicken, cream cheese, and ranch dressing mix. Stir until the cream cheese is melted and well combined.
- Step 3: Add the cooked egg noodles to the pot and stir to combine. Simmer for 5-7 minutes, or until the noodles are heated through.
- Step 4: Stir in half of the cooked bacon and half of the shredded cheddar cheese.
- Step 5: Ladle the soup into bowls and top with the remaining bacon, cheddar cheese, and chopped green onions.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, to prevent the cream cheese from separating.
- Garnish with a dollop of sour cream or a swirl of hot sauce for an extra kick.
- Don't overcook the noodles; they will continue to soften in the hot broth, so aim for slightly al dente.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American