Ingredients
- 2 tbsp unsalted butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 packet dry ranch seasoning mix
- 1 tsp black pepper
- 2 tsp dried parsley
- 4 cups cooked shredded chicken
- 2 cups egg noodles (optional)
- 1 cup sour cream
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese
- 2 cups fresh spinach
Instructions
-
Sauté the Vegetables:
- Melt butter in a large pot over medium heat.
- Add diced onion, celery, carrots, and minced garlic. Sauté for 3-5 minutes until softened.
-
Add Broth and Seasonings:
- Pour in chicken broth and stir in ranch seasoning, black pepper, and dried parsley.
- Bring to a simmer.
-
Add Chicken and Noodles (Optional):
- Stir in shredded chicken and let cook for 10 minutes.
- If using noodles, add them and cook until tender.
-
Incorporate Dairy:
- Reduce heat to low and stir in sour cream, cream cheese, and cheddar cheese.
- Stir until fully melted and smooth.
-
Add Spinach and Serve:
- Stir in fresh spinach and let cook for 1-2 minutes until wilted.
- Serve hot and enjoy!
Notes
- For a thicker soup, mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- For a low-carb version, skip the noodles and add cauliflower rice or zucchini noodles.
- Make it spicier by adding red pepper flakes or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Gluten Free
