– Yellow onion – Carrots  – Celery – Flour – Ranch seasoning mix – Garlic powder – Chicken broth – Egg noodles – Rotisserie chicken

1

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

2

Add olive oil, then 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 and stir. Add the softened cream cheese.

5

Allow to melt into the soup stirring occasionally until completely melted, about 4-5 minutes.