In a large pot or Dutch oven, add the chicken breasts (or thighs) and chicken broth. Bring it to a simmer over medium heat and cook for about 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the pot, shred it with two forks, and set it aside.
2. Sauté the Vegetables:
In the same pot, add a splash of oil if necessary and sauté the onion, carrots, celery, and garlic for about 5-7 minutes, until the vegetables are softened.
3. Add the Broth and Seasoning:
Once the vegetables are softened, pour in the chicken broth, and add the thyme, parsley, black pepper, and a pinch of salt (to taste). Stir well and bring the mixture to a simmer.
4. Add the Noodles:
Once the broth is simmering, add the egg noodles (or your choice of pasta). Cook the noodles according to the package instructions, typically around 7-10 minutes, until they are al dente. Stir occasionally to prevent sticking.
5. Add the Creamy Ingredients:
While the noodles are cooking, cut the cream cheese into chunks and add it to the pot. Stir it into the soup until the cream cheese melts and combines with the broth to make it creamy.
Add the shredded cheddar cheese and stir until melted and incorporated into the soup.
If using, pour in the ranch dressing and stir to combine. This adds a tangy and savory depth to the soup.
6. Combine the Chicken:
Once the noodles are cooked and the soup is creamy, add the shredded chicken back into the pot. Stir everything together and let it simmer for an additional 5-10 minutes to allow the flavors to meld together.
7. Taste and Adjust:
Taste the soup and adjust the seasoning with salt and pepper if needed. If the soup is too thick, you can add a little more chicken broth or water to reach your desired consistency.
8. Serve:
Ladle the soup into bowls and serve hot, garnished with extra shredded cheese or fresh herbs if desired
