Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 packet ranch seasoning mix
  • 6 slices thick-cut bacon, cooked and crumbled
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken breast, shredded or cubed
  • 8 oz wide egg noodles, uncooked
  • 1/2 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Whisk in the chicken broth and ranch seasoning mix. Bring the liquid to a gentle simmer.
  4. Lower the heat to medium-low and stir in the cubed cream cheese one piece at a time, whisking constantly until the broth is creamy and opaque.
  5. Stir in the milk and shredded cheddar until the cheese is completely melted and the soup is velvety.
  6. Add the uncooked egg noodles and bring the soup back to a light bubble. Simmer for 7–9 minutes until the noodles are tender.
  7. Fold in the shredded cooked chicken and crumbled bacon. Heat through for 2 minutes, then remove from heat immediately.