Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 package (1 oz) ranch dressing mix
- 8 oz cream cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
To start, I begin by sautéing the onions, carrots, and celery in my large pot over medium heat. The colors are so vibrant, and as they cook, the kitchen fills with that lovely aromatic smell of veggies softening. I add the garlic after a few minutes because I love its strong, savory bite. Once the veggies are tender, I place the chicken breasts right into the pot, followed by the chicken broth and ranch dressing mix. It’s such a simple combination, but it really packs a flavor punch! (See the next page below to continue steps…)