🍲 Crack Chicken Noodle Soup 🥓

A comforting bowl of warmth perfect for any family dinner night!

🍽️ Ingredients 🍽️
- 1 8-ounce package cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup heavy cream
- 1/2 cup cooked bacon, crumbled
- 1 8-ounce package of egg noodles
- 3 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
- Fresh parsley, chopped for garnish

🧑‍🍳 Directions 🧑‍🍳
1. In a large pot, melt the butter over medium heat. Saute the onion and garlic until the onion becomes translucent and aromatic, about 3-4 minutes.
2. Add the chicken broth to the pot and bring to a gentle simmer.
3. Stir in the shredded chicken and egg noodles, cooking until the noodles are tender, typically 8-10 minutes.
4. Mix in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Cook, stirring continuously, until all the cheese has melted and the soup turns creamy, which should take about 5 more minutes.
5. Season the soup with salt and pepper according to your taste preferences.
6. Remove the pot from the heat and allow the soup to sit for a few minutes to thicken slightly.
7. Serve your Crack Chicken Noodle Soup piping hot, garnished with freshly chopped parsley.

🍎 Nutritional Information 🍎
- Calories: 490 per serving
- Carbohydrates: 35g
- Protein: 29g
- Fat: 26g
- Sodium: 870mg
- Cholesterol: 105mg

💡 Tips and Tricks 💡
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- The soup can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal during busy weeks.
- Consider adding vegetables like spinach or bell peppers for a nutritional boost.

⏳ Preparation time 🍲
Preparation time: 10 minutes | Cooking time: 20 minutes | Serving: 6 servings