Ingredients
Scale
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix (or 2 tbsp homemade)
- 6 slices cooked bacon, crumbled
- 8 oz egg noodles
- 1 cup milk or half-and-half
- Salt & pepper to taste
- Fresh parsley or green onions, for garnish
Instructions
- In a large soup pot, melt butter over medium heat. Add onions and garlic and sauté for 3–4 minutes
- Stir in chicken broth, shredded chicken, ranch seasoning, and cream cheese. Let simmer until cheese is mostly melted
- Add in noodles and cook until tender (about 8–10 minutes)
- Stir in cheddar cheese, bacon, and milk. Simmer gently until everything is creamy and heated through
- Season with salt and pepper. Garnish and serve hot
Notes
Swap noodles with rice or cauliflower rice for a gluten-free version
Add spinach or peas for a veggie boost
Top with crushed crackers for added texture
Make it spicier with red pepper flakes or hot sauce
To make in a crock pot: combine everything except noodles, cheddar, and milk. Cook on low 6–7 hours or high 3–4. Add noodles 30 min before end and stir in cheddar and milk just before serving
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comfor Food
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 100mg