This Crack Chicken Noodle Soup is cozy and comforting, packed with tender chicken, hearty noodles, and creamy goodness. It’s perfect for chilly days or when you need a warm hug in a bowl!
You’ll love how easy it is to whip up! I can’t resist a second bowl, and let’s be real, you can never have too much chicken soup! Just grab some bread and you’re all set! 🍞
Key Ingredients & Substitutions
Butter: This helps sauté the veggies, providing flavor and richness. You can swap it for olive oil or avocado oil if you prefer a healthier option or dairy-free alternative.
Chicken broth: Use low-sodium broth to control the saltiness. Vegetable broth can be a good substitute if you’re making a vegetarian version.
Shredded chicken: Rotisserie chicken is my go-to for convenience, but you can use leftover cooked chicken or even turkey for something different.
Cream cheese: This adds creaminess. If you’re looking to lighten it up, you can use Greek yogurt or reduced-fat cream cheese for a slimmer option.
Cheddar cheese: I love sharp cheddar for its flavor! If you don’t have cheddar, mozzarella or a cheese blend works well too.
What’s the Best Way to Make Sure My Egg Noodles Don’t Get Mushy?
Cooking the egg noodles just right is important for texture. Follow these tips:
- Cook the noodles in the broth only until they are al dente. Check the package instructions, usually about 6-8 minutes.
- Keep an eye on them! They continue to cook slightly even after you take them off the heat.
- If you’re making the soup ahead of time, consider cooking the noodles separately and adding them just before serving to prevent them from becoming mushy.
By taking these steps, you can enjoy perfectly tender noodles that hold up beautifully in your soup!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken breast (rotisserie or boiled)
- 8 ounces egg noodles
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese, plus extra for garnish
- 1/2 cup cooked bacon, crumbled (plus extra for garnish)
- 2 tablespoons fresh chives or green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious Crack Chicken Noodle Soup can be whipped up in about 30 minutes! You’ll spend about 10 minutes on prep (chopping veggies and shredding the chicken) and around 20 minutes cooking everything together. It’s quick, comforting, and oh-so-good!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot over medium heat, melt the butter. Once it’s melted, add the chopped onion, diced celery, and diced carrot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. This will smell wonderful!
2. Add Garlic and Broth:
Next, add the minced garlic and cook for another minute until it’s fragrant. Then, pour in the chicken broth and bring the mixture to a boil.
3. Cook the Noodles:
Once the broth is boiling, stir in the egg noodles. Cook according to package instructions until al dente, which usually takes about 6-8 minutes. Stir occasionally to keep them from sticking together.
4. Mix in Chicken and Seasonings:
Lower the heat to a simmer. Stir in the shredded chicken, dried parsley, thyme, salt, and black pepper. Mix well to combine the flavors!
5. Make it Creamy:
Now it’s time for the creaminess! Add the softened cream cheese to the pot. Stir constantly until the cream cheese has melted and is fully incorporated into the soup. This is what makes the soup rich and delicious!
6. Final Touches:
Stir in the shredded cheddar cheese and the crumbled bacon. Keep stirring until the cheese is melted and everything is well combined. Taste your soup and feel free to adjust the seasoning with more salt or pepper if necessary.
7. Serve and Garnish:
Serve the soup hot! Top each bowl with extra cheddar cheese, additional crumbled bacon, and a sprinkle of chopped fresh chives or green onions for a pop of color and flavor.
Enjoy your creamy, hearty Crack Chicken Noodle Soup that’s both rich and full of comforting flavors, perfect for any day you want a tasty, filling meal!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken, but make sure to thaw it before cooking. The best way is to leave it in the fridge overnight. If you’re short on time, submerge it in a sealed plastic bag in cold water for a quick thaw. Ensure it’s fully cooked before shredding!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If it thickens up, add a splash of broth or water to loosen it.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions. Just, thaw it in the fridge overnight before reheating.
What Can I Use Instead of Egg Noodles?
If you don’t have egg noodles on hand, you can substitute with other pasta shapes, like rotini or shells. Adjust the cooking time according to the package instructions for the pasta you choose. You can also opt for zucchini noodles for a low-carb option!
