Making Crack Chicken Noodle Soup is simpler than you might think. Here’s a step-by-step guide to ensure your soup comes out perfect every time:

1. Prepare the Chicken: Place the boneless chicken breasts at the bottom of a large pot or slow cooker.
2. Add the Broth and Water: Pour in the chicken broth and water over the chicken.
3. Season the Mixture: Sprinkle the ranch dressing mix, garlic powder, onion powder, salt, and pepper evenly over the chicken and broth.
4. Cook the Chicken: If using a refrigerator pot, cover and set on medium heat. Cook for 25-30 minutes until the chicken is no longer pink and is cooked through. In a slow cooker, set it on low and cook for 6 hours or high for 3 hours.
5. Shred the Chicken: Once cooked, carefully remove the chicken from the pot and shred it using two forks.
6. Add Cream Cheese: Return the shredded chicken to the pot and add the cream cheese. Stir well until the cream cheese is fully melted and blended into the soup.
7. Cook the Egg Noodles: Add the egg noodles to the broth mixture and cook for 7-10 minutes or until tender, according to package instructions.
8. Incorporate Veggies: If using frozen peas and carrots, add them in the last few minutes of cooking to warm them through.
9. Adjust Seasoning: Taste the soup; adjust the seasoning if necessary by adding more salt, pepper, or ranch mix.
10. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired.

Follow these steps, and you’ll create a soul-warming pot of Crack Chicken Noodle Soup that will impress everyone at the dinner table!