Crack Chicken Noodle Soup

1. Ingredients:
   • 1 lb boneless, skinless chicken breasts
   • 8 oz egg noodles
   • 6 cups chicken broth
   • 1 cup shredded cheddar cheese
   • 1 block (8 oz) cream cheese, softened
   • 1/2 cup heavy cream
   • 1/2 cup cooked bacon, chopped
   • 1/2 cup diced carrots
   • 1/2 cup diced celery
   • 1/2 cup diced onions
   • 3 cloves garlic, minced
   • 1 tablespoon ranch seasoning mix
   • 1 tablespoon olive oil
   • Salt and pepper to taste
   • 1/4 teaspoon red pepper flakes (optional)
   • Fresh parsley for garnish
   Directions:
   1. In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, until softened.
   2. Add minced garlic and cook for 1-2 minutes until fragrant.
   3. Pour in the chicken broth and bring it to a simmer.
   4. Add the chicken breasts to the pot and cook for 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and set it aside.
   5. Stir in the cream cheese, heavy cream, and ranch seasoning. Stir until the cream cheese is fully melted and incorporated.
   6. Add the shredded cheddar cheese and stir until melted.
   7. Return the shredded chicken to the pot, then add the egg noodles. Let the soup simmer for an additional 8-10 minutes, or until the noodles are tender.
   8. Stir in the cooked bacon and season with salt, pepper, and red pepper flakes (optional).
   9. Serve hot, garnished with fresh parsley.
   Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
   Kcal: 420 kcal per serving | Servings: 6 servings

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