🍲 Creamy Chicken and Noodle Soup 🧀

A warm hug in a bowl, perfect for any family dinner table!

🍽️ Ingredients 🍽️

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

🧑‍🍳 Directions 🧑‍🍳

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant, roughly 3-4 minutes.
2. Add the chicken broth to the pot and bring to a gentle simmer. Follow by adding the shredded chicken and egg noodles. Let them cook until the noodles are just tender, about 8-10 minutes.
3. Mix in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix to the pot. Stir continuously until the cheese has completely melted and the soup has thickened into a creamy consistency, approximately 5 minutes.
4. Season the soup with salt and pepper according to your taste preferences.
5. Remove the pot from heat and allow the soup to sit for a few minutes to thicken further.
6. Serve the soup piping hot, garnished with freshly chopped parsley.

🍎 Nutritional Information 🍎

Each serving approximately contains:
- Calories: 490
- Carbohydrates: 35g
- Proteins: 28g
- Fats: 28g

💡 Tips and Tricks 💡

- For a lighter version, substitute heavy cream with half-and-half or whole milk, and use low-fat cheese.
- Add a crunchy element by topping the soup with extra crumbled bacon right before serving.
- This soup freezes well. Cool it completely and store in freezer-safe containers for a quick meal on busy days.

⏳ Preparation Time 🍲

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