Ingredients
Scale
- 1 pound chicken breasts
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup ranch dressing
- 1/4 cup parsley, chopped
Instructions
- In a large pot, combine chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and pepper. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add egg noodles and cook until tender.
- Stir in heavy cream and ranch dressing. Cook for an additional 5 minutes.
- Garnish with parsley before serving.
Notes
- This soup can be made in a slow cooker for added convenience.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Crack Chicken Noodle Soup, comfort food, soup recipe