Crack Chicken Noodle Soup 2

Ingredients

3 cups shredded chicken
1 tablespoon olive oil
1 small onion diced
2-3 cloves garlic minced
2 medium carrots sliced
2 stalks celery sliced
1 packet Ranch dressing mix
64 ounces chicken broth low-sodium or unsalted
1 cup cream cheese cubed
2 cups Cheddar cheese sharp
1 pound bacon cooked and chopped
8 ounces egg noodles uncooked

Directions

Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.

Add the shredded chicken, Ranch dressing mix, and chicken broth. Cover the pot and bring the soup to a simmer.

Add the cream cheese and cheddar cheese and stir until the cheeses have melted and the soup is creamy.

Add the egg noodles and simmer until tender – about 5-7 minutes. Stir in bacon, but reserve some for garnishing the soup.

Serve the soup hot, garnished with the remaining bacon and chopped fresh parsley.