Creamy ranch chicken noodle soup is a delightful twist on classic chicken noodle soup, adding the tangy flavor of ranch seasoning to the creamy broth. Here’s a simple recipe to create this comforting dish:
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 1 packet ranch seasoning mix
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 cups uncooked egg noodles
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Saute Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften.
- Add Chicken and Broth:
- Add the cubed chicken to the pot and cook until the chicken is no longer pink on the outside.
- Pour in the chicken broth, ranch seasoning mix, dried thyme, dried parsley, salt, and pepper. Stir to combine.
- Simmer Soup:
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Cream and Noodles:
- Pour in the heavy cream and stir until well incorporated. Increase the heat to medium-low.
- Add the uncooked egg noodles to the soup and cook according to the package instructions until the noodles are al dente.
- Serve:
- Once the noodles are cooked, taste the soup and adjust seasoning if needed.
- Ladle the creamy ranch chicken noodle soup into bowls. Garnish with chopped fresh parsley if desired and serve hot.
This creamy ranch chicken noodle soup is rich, flavorful, and perfect for warming up on a chilly day. Enjoy its comforting taste and creamy texture, reminiscent of classic chicken noodle soup with an added zing from the ranch seasoning!
