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Crack Chicken Noodle Soup

Looking for a quick and nutritious meal? This one-pan lunch recipe is a fantastic vegetarian lunch option that combines fresh vegetables and flavors for a satisfying meal. Perfect for busy days or meal prep, you wont want to miss this delicious dish from afterka! OnePanRecipe VegetarianLunch HealthyEating MealPrep QuickLunch NutritiousMeals EasyRecipes
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 cup water

1 cup carrots, diced

1 cup celery, diced

1 small onion, chopped

3 cloves garlic, minced

1 packet ranch seasoning mix

1 tsp dried thyme

1 tsp black pepper

1/2 tsp salt (or to taste)

8 oz egg noodles

2 cups cream cheese, cubed

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, add the boneless chicken breasts, chicken broth, and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the chicken is cooked through.

    Sauté the Vegetables: In a separate skillet, heat a tablespoon of oil over medium heat. Add the diced carrots, celery, and onion. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

      Add Seasonings: After the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot with the broth. Stir in the sautéed vegetables, ranch seasoning, thyme, black pepper, and salt.

        Incorporate Noodles: Bring the soup back to a gentle boil and add the egg noodles. Cook according to the package instructions, usually around 7-9 minutes, until the noodles are tender.

          Creamy Finish: Once the noodles are cooked, reduce the heat to low and stir in the cubed cream cheese until melted and well combined. Finally, add the frozen peas and stir until heated through.

            Serve: Garnish with freshly chopped parsley before serving. Enjoy your creamy and comforting Crack Chicken Noodle Soup!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8