Ingredients
- Chicken broth: 8 cups
- Cooked chicken, shredded: 2 cups
- Cream cheese, softened: 8 ounces
- Ranch dressing mix: 1 packet
- Bacon, cooked and crumbled: 6 slices
- Cheddar cheese, shredded: 1 cup
- Egg noodles: 8 ounces
- Green onions, chopped: 1/4 cup
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil.
- Step 2: Add the egg noodles and cook according to package directions until tender.
- Step 3: Reduce heat to low. Stir in the cream cheese until melted and smooth.
- Step 4: Stir in the shredded chicken and ranch dressing mix. Heat through.
- Step 5: Stir in half of the shredded cheddar cheese and half of the cooked bacon.
- Step 6: Ladle into bowls and garnish with remaining cheddar cheese, bacon, and green onions.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, but the noodles will continue to absorb liquid.
- When reheating, add a splash of chicken broth to loosen the soup and prevent the noodles from becoming mushy.
- For an extra creamy kick, swirl in a dollop of sour cream or Greek yogurt right before serving.
- Don't overcook the noodles; aim for al dente as they'll soften further in the creamy broth, and the cheese will thicken the soup significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American