3. Cook the Noodles:
Add the egg noodles (or your preferred pasta) to the pot and cook according to the package instructions, usually around 7-10 minutes, until the noodles are tender. Stir occasionally to ensure they don’t stick together.
4. Add the Creamy Ingredients:
Once the noodles are cooked, lower the heat and add the cream cheese, cheddar cheese, and ranch seasoning mix to the pot. Stir until the cream cheese and cheddar melt into the soup, creating a thick and creamy broth. This is the “crack” part of the soup—don’t be surprised if you find yourself going back for seconds!
Pour in the heavy cream (or milk), and stir to combine. The heavy cream will make the soup extra rich and creamy, but you can use milk for a lighter version. Season with salt and pepper to taste.
5. Finish with Bacon:
If you’re adding bacon, crumble the cooked slices and stir them into the soup, or sprinkle them on top as a garnish. The bacon adds a crispy, smoky crunch that pairs beautifully with the creamy broth.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with chopped parsley or green onions if desired. Serve hot and enjoy the comfort and flavor in every spoonful!
Tips for Success:
Use Rotisserie Chicken: For ease and extra flavor, rotisserie chicken is a fantastic option. Just shred the meat and add it to the soup—no need to cook chicken separately.
Adjust the Creaminess: Depending on your preference, you can adjust how creamy the soup is. For a thicker consistency, add more cream cheese or cheddar. For a lighter soup, you can use milk instead of heavy cream.
Vegetable Additions: You can easily bulk up this soup with additional veggies like carrots, celery, or even peas for extra flavor and nutrition. Just sauté them along with the onions and garlic.
Make it Spicy: For those who love a little heat, sprinkle in some red pepper flakes or diced jalapeños to kick up the flavor.
Leftovers: This soup stores well in the refrigerator for 3-4 days, and it can also be frozen for up to a month. Just make sure to let it cool before storing in an airtight container.
Nutritional Information (per serving, based on 6 servings):
Calories: Approximately 400-450 kcal (depending on cream and cheese choice)
Protein: 30g
Fat: 25g
Carbs: 20-25g
Fiber: 2-3g
