Crack Chicken Noodle Soup

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 8 oz egg noodles (or your favorite pasta)
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 packet ranch seasoning mix
• 8 oz cream cheese (cubed)
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon (crumbled, about 5-6 slices)
• 1 cup frozen peas (optional)
• 1/2 cup milk or heavy cream
• 1 tbsp butter
• Salt and pepper, to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Cook the chicken:
   • In a large pot, cook the chicken breasts in a little butter over medium heat for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.
   • Remove from the pot, and shred using two forks. Set aside.
2. Prepare the soup base:
   • In the same pot, add the chicken broth, cream of chicken soup, ranch seasoning, and cream cheese.
   • Stir to combine and bring to a simmer over medium heat, allowing the cream cheese to melt and incorporate.
3. Add the noodles:
   • Add the egg noodles to the soup base. Cook for about 7-9 minutes, or until the noodles are tender (add a bit of water if the soup becomes too thick during cooking).
4. Combine the chicken and other ingredients:
   • Once the noodles are done, add the shredded chicken, bacon, shredded cheddar, peas (if using), and milk or cream. Stir to combine.
5. Simmer and finish:
   • Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper.
6. Serve:
   • Ladle the soup into bowls and garnish with chopped green onions and extra shredded cheese if desired.

Tips:

• You can make this soup in a slow cooker by adding all ingredients (except noodles) and cooking on low for 4-6 hours, adding the noodles in the last 30 minutes of cooking.
• For extra flavor, you can top the soup with crispy bacon bits or shredded cheese.