Crack Chicken Noodle Soup Recipe

Introduction

This Crack Chicken Noodle Soup is a creamy, comforting dish packed with tender chicken, crispy bacon, and cheesy goodness. Perfect for chilly days, it combines classic flavors in a hearty bowl that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 8 ounces egg noodles
• 6 slices bacon, cooked and crumbled
• Green onions or chives, chopped (for garnish)

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
2. Step 2: Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken, shred it with two forks, and set aside.
3. Step 3: Stir in the heavy cream, shredded cheddar cheese, and softened cream cheese into the pot. Cook on low heat, stirring occasionally, until the cheeses have melted and the soup is creamy.
4. Step 4: Add the egg noodles, dried parsley, dried thyme, salt, and pepper to the pot. Continue to simmer until the noodles are tender, about 10 minutes.
5. Step 5: Return the shredded chicken to the pot. Add the crumbled bacon and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Serve the soup hot, garnished with chopped green onions or chives for a fresh finish.

Tips & Variations

• For extra flavor, use smoked cheddar cheese or add a pinch of smoked paprika.
• Swap egg noodles for any pasta you prefer, or use gluten-free noodles for a gluten-free option.
• Cook bacon in advance and keep it crispy by warming separately before adding to the soup.
• Add a handful of fresh spinach or kale for a boost of greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent curdling. For longer storage, freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can add pre-cooked shredded chicken during the final step, reducing the cooking time for the noodles and seasonings accordingly.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute heavy cream and cheeses with coconut cream and dairy-free cheese alternatives, though the flavor and texture may vary slightly.

Crack Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Creamy Crack Chicken Noodle Soup is a comforting and hearty dish that combines tender shredded chicken, savory bacon, and creamy cheeses with classic vegetables and egg noodles. Perfect for cozy dinners, this soup is rich, flavorful, and easy to prepare on the stovetop.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced

Chicken and Broth

• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth

Dairy and Cheese

• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened

Seasonings

• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Noodles and Garnishes

• 8 ounces egg noodles
• 6 slices bacon, cooked and crumbled
• Green onions or chives, chopped (for garnish)

Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté the vegetables until they become soft and fragrant, approximately 5 minutes.
2. Cook the Chicken: Place the whole chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is fully cooked through, about 15 minutes. Remove the chicken breasts and shred them using two forks; set aside.
3. Add Cream and Cheeses: Stir the heavy cream, shredded cheddar cheese, and softened cream cheese into the broth. Keep the pot on low heat and cook, stirring occasionally, until all the cheeses have melted and the soup achieves a rich, creamy texture.
4. Add Noodles and Seasonings: Add the egg noodles, dried parsley, dried thyme, salt, and pepper to the pot. Continue to simmer the soup until the noodles are tender, which should take around 10 minutes.
5. Finish the Soup: Return the shredded chicken to the pot and add the crumbled cooked bacon. Stir gently to combine all ingredients. Taste and adjust seasoning with any additional salt and pepper as needed.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped green onions or chives. Serve immediately while warm and enjoy your comforting meal.

Notes

• Use low-sodium chicken broth if you want better control over the salt content.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, though this may reduce the creaminess.
• Feel free to add extra vegetables like peas or corn for more color and nutrition.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
• To save time, use pre-cooked rotisserie chicken instead of boiling raw chicken breasts.

Keywords: crack chicken noodle soup, creamy chicken soup, chicken noodle recipe, comfort soup, bacon chicken soup