Description
A comforting bowl of creamy chicken noodle soup that’s quick and easy to make, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup egg noodles
- 1 packet ranch seasoning mix
- 1/2 cup cream cheese
- 1 cup frozen peas and carrots
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Combine the chicken broth and shredded chicken in a large pot. Bring to a boil.
- Add the egg noodles and cook according to package instructions until tender.
- Stir in the ranch seasoning and cream cheese until melted and well combined.
- Add the frozen peas and carrots, and let simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Make ahead and store leftovers in an airtight container for up to 3 days. Add more broth if reheating as noodles absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg