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In the realm of culinary experiences, few things evoke warmth and nostalgia quite like comfort food. These dishes have a remarkable ability to soothe the soul, bringing back fond memories of family gatherings and cozy evenings. Among the myriad of comfort foods, chicken noodle soup holds a special place in our hearts. Its rich aroma and heartwarming flavors make it a staple in households across the globe, often serving as a remedy for both the body and spirit.

Creamy Crack Chicken Noodle Soup

Discover the joy of making Creamy Crack Chicken Noodle Soup, a delicious twist on the classic comfort food! This recipe combines tender chicken, hearty egg noodles, and a creamy broth infused with ranch seasoning for an unforgettable flavor. Easy to prepare and perfect for busy nights, this soup will warm your heart and soul. Gather your loved ones around the table and enjoy this satisfying dish that brings everyone together for a cozy meal. Perfect for any time of year!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

4 cups chicken broth

1 cup heavy cream

1 packet (1 oz) ranch seasoning mix

8 oz (225g) egg noodles or your choice of pasta

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 medium yellow onion, diced

2 cloves garlic, minced

1 cup frozen peas and carrots mix

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and minced garlic. Sauté until the onions are translucent, about 4-5 minutes.

    Cook the Chicken: Add the boneless chicken thighs to the pot and season with salt and pepper. Pour in 2 cups of chicken broth and bring to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

      Shred the Chicken: Remove the chicken thighs from the pot and shred them using two forks. Set aside.

        Prepare the Soup Base: To the same pot, add the remaining chicken broth, ranch seasoning mix, and frozen peas and carrots mixture. Bring to a gentle boil.

          Add the Noodles: Stir in the egg noodles and cook according to package instructions, typically about 8-10 minutes, or until al dente.

            Make it Creamy: Once the noodles are cooked, reduce the heat to low and stir in the softened cream cheese and heavy cream until fully combined.

              Combine Ingredients: Add the shredded chicken back into the pot along with the shredded cheddar cheese. Stir until the cheese is melted and everything is well mixed. Taste and adjust seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers on the side.

                  Prep Time: 20 min | Total Time: 50 min | Servings: 6