1 (8-ounce) package of egg noodles
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 (8-ounce) package cream cheese, softened
1 packet ranch seasoning mix
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8-10 minutes.
Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Continue to cook until the cheese is melted and the soup is creamy, about 5 minutes.
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