Instructions:
- Sauté the Onion and Garlic:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and cook until softened, about 3-4 minutes.
- Add Broth and Vegetables:
- Pour in the chicken broth, then add the sliced carrots and celery. Bring to a simmer and cook for about 10 minutes, until the vegetables start to soften.
- Add Chicken and Noodles:
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes, or until the noodles are tender.
- Make it Creamy:
- Reduce the heat to low, then add the heavy cream, shredded cheddar cheese, and ranch seasoning mix. Stir until the cheese is melted and the soup is creamy.
- Add Bacon and Season:
- Add the crumbled bacon, and season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives.
Enjoy this Crack Chicken Noodle Soup warm! It’s packed with flavors and textures that make it an irresistible comfort meal. 🍲