This Crack Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, tasty noodles, and creamy broth, it’s perfect for chilly days or when you just need some comfort.
Honestly, I love how filling this soup is; it feels like a bowl of love. And don’t be surprised if you find yourself going back for seconds! It’s that good! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup because they cook quickly and shred easily. If you prefer dark meat, thighs work wonderfully too. You could even use leftover rotisserie chicken to save time!
Chicken Broth: Use low-sodium chicken broth for better control over the saltiness. If you’re vegetarian, vegetable broth can be a good replacement, though the flavor will change a bit.
Cream Cheese: Cream cheese adds creaminess and richness. If you want a lighter soup, you could use Greek yogurt or a splash of heavy cream instead, but avoid boiling after adding them to keep the cream from curdling.
Noodles: Egg noodles are perfect, but you can substitute them with other types like rotini or even gluten-free pasta if needed. Just remember that cooking times may differ, so adjust accordingly!
How Do I Get My Chicken Tender and Shreddable?
Cooking the chicken perfectly is key for a great soup. Here’s how to do it:
- Start with chicken in cold broth, then bring to a gentle boil. This helps keep the chicken juicy.
- Simmer at a low temperature, which prevents it from becoming tough. About 20 minutes is usually perfect.
- When shredding, allow the chicken to cool slightly first. This makes it easier to handle and results in nice, tender pieces!
With these tips, you’ll achieve perfectly tender chicken each time!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 cups egg noodles or wide egg fettuccine noodles
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked crisp and crumbled
- 3 green onions, thinly sliced
- Crushed red pepper flakes (optional, for serving)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prep and about 30 minutes to cook, making it a quick and comforting meal you can enjoy any day of the week. Just 40 minutes from start to finish, and you’ll have a warm, delicious soup ready to serve!
Step-by-Step Instructions:
1. Start with the Chicken:
In a large pot or Dutch oven, place the boneless, skinless chicken breasts. Pour in the chicken broth and bring it to a boil over medium-high heat. This is where the delicious flavors begin!
2. Add Your Veggies:
Once boiling, reduce the heat to a simmer. Add in the diced carrots, celery, onion, garlic, thyme, parsley, salt, and black pepper. Cover the pot and let it simmer for about 20 minutes, until the chicken is fully cooked and the vegetables are tender.
3. Shred the Chicken:
Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. While you’re doing this, bring the broth back to a gentle boil.
4. Cook the Noodles:
Add the egg noodles to the boiling broth and cook according to the package instructions, usually about 6-8 minutes, or until they’re tender and ready to go. Stir occasionally to prevent sticking.
5. Make it Creamy:
Reduce the heat to low and stir in the softened cream cheese and shredded cheddar cheese. Mix well until everything is melted and well combined, creating that rich, creamy broth we love.
6. Final Touches:
Return the shredded chicken to the pot and stir everything together. Heat for an additional 2-3 minutes until everything is warmed through and ready to serve.
7. Serve and Enjoy:
Ladle the soup into bowls and top it with crumbled bacon, sliced green onions, and, if you like a little kick, sprinkle some crushed red pepper flakes on top. Enjoy every comforting sip!
This Crack Chicken Noodle Soup is an absolute delight, combining creamy, cheesy goodness with tender chicken and flavorful veggies. Grab a bowl and dig in! 🍲✨
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but make sure to thaw it completely before starting. Thaw the chicken in the fridge overnight or use the quick method by placing it in a sealed bag and submerging it in cold water for about an hour.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the noodles. Just cool it down and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat on the stove, add fresh noodles, and cook until the noodles are tender.
How Do I Store Leftovers?
Leftover soup can be stored in the fridge for up to 3 days in an airtight container. If you’d like to keep it longer, consider freezing it. Let the soup cool completely, then portion it into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months.
Can I Substitute Ingredients?
Absolutely, feel free to adjust the ingredients! If you’re looking for a lighter option, you can replace the cream cheese with Greek yogurt or omit the cheese altogether. For a vegetarian version, swap the chicken for chickpeas or tofu and use vegetable broth instead!
