Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 8 oz (225g) egg noodles or your preferred pasta
  • 1 packet ranch seasoning mix or alternatively use 2 tablespoons homemade ranch seasoning.
  • 8 oz (225g) cream cheese, softened or substitute with Greek yogurt for a lighter option.
  • Chopped fresh parsley or chives for serving.

Instructions:

  1. In a large pot or Dutch oven over medium heat, add the diced onions and sauté until translucent (about 5 minutes).
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Place the chicken breasts in the pot; pour in the chicken broth and add sliced carrots and chopped celery.
  4. Bring to a boil; reduce heat to low and cover. Simmer for about 20–25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
  5. Remove cooked chicken from soup; shred with two forks once cooled slightly.
  6. Return shredded chicken back into the pot along with ranch seasoning mix.
  7. Stir in egg noodles; increase heat to medium-high and cook according to package instructions—typically about 8–10 minutes—until al dente.
  8. Lower heat to low again; stir in softened cream cheese until fully melted and incorporated into soup.
  9. Adjust seasonings as needed with salt and pepper.