Crack Chicken Noodle Soup

Instructions:

1. Prepare the Chicken:
   • If using raw chicken breasts or thighs, cook them first. You can either boil them in the chicken broth for 20-25 minutes until cooked through and then shred, or you can cook them in a slow cooker or pressure cooker for ease.
   • Shred the chicken with two forks or chop into bite-sized pieces.
2. Cook the Vegetables:
   • In a large soup pot, heat a little bit of oil or butter over medium heat. Add the chopped onion, carrots, and celery.
   • Sauté for 5-7 minutes until the vegetables begin to soften.
3. Add the Broth and Seasonings:
   • Pour in the chicken broth and bring to a simmer.
   • Add the garlic, thyme, parsley, and ranch seasoning. Stir to combine.
   • Taste the broth and add salt and pepper as needed.
4. Add the Cream Cheese:
   • Cut the softened cream cheese into cubes and add it to the pot.
   • Stir until the cream cheese melts and the broth becomes creamy and smooth.
5. Add the Chicken and Noodles:
   • Add the shredded or chopped chicken to the pot.
   • Stir in the egg noodles or any pasta you’re using.
   • Let the soup simmer for 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
6. Add Bacon:
   • Stir in the crumbled cooked bacon just before serving. This gives the soup an extra layer of flavor and crunch.
7. Taste and Adjust:
   • Taste the soup and adjust seasoning with more salt, pepper, or ranch seasoning if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired. You can also add more crumbled bacon on top for extra flavor.

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