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:
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
