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When the temperature begins to dip, and the days grow shorter, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. Comfort food, in its essence, is about more than just the ingredients; it's a feeling—a warm embrace that wraps around you on a chilly day. Among the myriad of comforting dishes, Creamy Crack Chicken Noodle Soup stands out as a prime example of a hearty meal that brings satisfaction and joy with every spoonful. This creamy, savory concoction combines tender chicken, perfectly cooked noodles, and a rich, velvety broth, making it an ideal recipe for families or anyone in need of a cozy meal.

Creamy Crack Chicken Noodle Soup

Warm up with a bowl of Creamy Crack Chicken Noodle Soup, the ultimate comfort food for chilly days. This hearty recipe features tender chicken, flavorful egg noodles, and a rich, creamy broth that will have everyone asking for seconds. Infused with ranch seasoning and packed with nutritious veggies, it’s perfect for family dinners or cozy gatherings. Discover how to make this delicious soup that brings warmth and satisfaction to every bite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

8 oz (225g) egg noodles

4 cups (950ml) chicken broth

1 cup (240ml) heavy cream

1 packet (1 oz or 28g) ranch seasoning mix

4 oz (115g) cream cheese, softened

1 cup (150g) frozen peas and carrots mix

1 cup (100g) chopped green onions (scallions)

3 cloves garlic, minced

2 tbsp (30ml) olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the center. Remove chicken from the pot and set aside to cool.

    Sauté Vegetables: In the same pot, add minced garlic and the frozen peas and carrots. Sauté for about 2-3 minutes, until vegetables are tender.

      Add Broth and Noodles: Pour in the chicken broth and bring to a boil. Once boiling, add the egg noodles and cook according to package instructions (about 7-10 minutes), stirring occasionally.

        Shred the Chicken: While the noodles are cooking, shred the cooked chicken using two forks. Once the noodles are done, add the shredded chicken back into the pot.

          Make it Creamy: Reduce the heat to low and stir in the cream cheese and heavy cream along with the ranch seasoning mix. Mix until the cream cheese is completely dissolved and the soup is creamy.

            Finish and Serve: Stir in the chopped green onions and let the soup simmer for another 2-3 minutes. Taste and adjust seasoning with salt and pepper if necessary. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.

              Garnish and Enjoy: Serve the creamy crack chicken noodle soup hot, garnished with fresh parsley if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings