- Olive oil - Yellow onion, diced - Carrots, diced - Celery, diced - Flour - Ranch seasoning mix - Garlic powder - Chicken broth - Egg noodles

1

In a stockpot, heat olive oil on medium high heat. Add the diced vegetables and sauté for 4-5 minutes

2

Add the remaining olive oil, then the flour, ranch dressing mix, garlic powder and black pepper. Stir to form a paste.

3

Add the chicken broth, and allow to come to a boil. Add the egg noodles, and boil for 5-6 minutes.

4

Reduce the heat to low, and add chicken pieces and milk. Stir to incorporate.

5

Add the cream cheese. Allow to melt into the soup, stirring occasionally. Serve warm!