Ingredients
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- 1 lb chicken breasts (boneless, skinless)
- 6 cups chicken broth
- 1 packet ranch seasoning mix
- 8 oz cream cheese
- 2 cups egg noodles
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 2 cups spinach (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
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- Cook the Chicken: In a large pot, combine the chicken breasts, chicken broth, ranch seasoning, and diced vegetables. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until the chicken is cooked through.
- Shred the Chicken: Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Add Cream Cheese: Stir in the cream cheese until melted and well combined.
- Cook the Noodles: Add the egg noodles to the pot and cook according to package instructions, typically about 6-8 minutes.
- Finish: If using, stir in the spinach until wilted. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Enjoy your hearty Crack Chicken Noodle Soup!
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