Crack Chicken Noodle Soup 

Crack Chicken Noodle Soup 

Ingredients:

1 lb cooked shredded chicken (rotisserie chicken works great)
4 cups chicken broth
2 cups water
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1 cup uncooked egg noodles
8 oz cream cheese, softened
1/2 cup ranch dressing (use a non-dairy version if preferred)
1 cup shredded cheddar cheese
1/2 cup crispy bacon bits (or crumbled turkey bacon)
Salt to taste
Instructions:

In a large pot, combine chicken broth, water, onion, garlic, carrots, celery, thyme, parsley, and pepper. Bring to a boil.
Reduce the heat and let it simmer for 10 minutes, until the vegetables are tender.
Add the egg noodles and cook according to package directions, about 8-10 minutes.
Stir in the shredded chicken, cream cheese, and ranch dressing. Cook until the cream cheese is fully melted and incorporated.
Add the shredded cheddar cheese and bacon bits, stirring until the cheese is melted and the soup is creamy.
Taste and adjust seasoning with salt, if needed. Serve hot!
Notes:

Use low-fat cream cheese and cheese for a lighter version.
Add extra veggies like spinach or peas for more flavor and nutrition.
Prep Time: 10 min | Cooking Time: 20 min | Total Time: 30 min | Kcal: Approx. 450 per serving | Servings: 6

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