Crack Chicken Noodle Soup

Sauté Vegetables: In a large soup pot or Dutch oven, add the chopped celery and sliced carrots. Sauté over medium heat for about 5-7 minutes, or until the vegetables are slightly softened.
Add Broth and Soup: Pour in the chicken stock and condensed cream of chicken soup. Stir to combine.
Bring to a Simmer: Bring the mixture to a simmer over medium heat.
Add Noodles: Add the egg noodles to the pot. Cook according to package directions, or until the noodles are tender. Be sure to stir occasionally to prevent sticking.
Stir in Chicken and Cream Cheese: Stir in the cooked chicken breast and softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated into the soup.
Add Ranch Mix and Milk: Stir in the Ranch dressing mix and whole milk (or half-and-half). Heat through, but do not boil.
Add Cheese: Stir in the shredded cheddar cheese until melted and smooth.
Season and Serve: Season with black pepper to taste. Ladle the soup into bowls and garnish with chopped green onions, if desired.
Tips and Variations: