Why Make This Recipe
When you’re craving comfort food, there’s nothing quite like a warm bowl of hearty soup. Whether it’s a chilly evening or a cozy dinner after a long day, a delicious soup can turn your day around. The combination of flavors and creamy texture in this recipe creates a bowl of happiness. You can almost imagine the warmth wrapping around you with each spoonful. This soup offers all the rich flavors of crack chicken, but in a nourishing, cozy, and satisfying soup form. It’s perfect for any occasion, and once you try it, you will want to make it again and again.
How to Make Crack Chicken Noodle Soup
Making this delightful soup is simple and can be done in just a few steps. The ingredients come together seamlessly, allowing you to enjoy a home-cooked meal even on your busiest days. Let’s dive into the details.
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)
Directions:
Prepare the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about five minutes, or until they soften up. The scent of the sautéing vegetables will start to fill your kitchen, making the atmosphere warm and welcoming.
Cook the Chicken:
Next, it’s time to add the boneless, skinless chicken breasts to the pot along with the chicken broth. Bring everything to a boil, letting the broth bubble gently. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the chicken is fully cooked. When ready, carefully remove the chicken from the pot, shred it with two forks, and set it aside. This shredded chicken will add a delightful texture and flavor to our soup.
Add Cream and Cheeses:
Return to the pot and stir in the heavy cream, shredded cheddar cheese, and softened cream cheese. Keep the heat on low and stir until the cheese melts into the soup, giving it a rich and creamy consistency. The aroma of melting cheese mixed with chicken and broth is simply divine.
Add Noodles and Seasonings:
Once your soup is creamy, it’s time for the egg noodles. Add them to the pot along with the dried parsley, dried thyme, and a sprinkle of salt and pepper. Let the soup continue to simmer until the noodles are tender, which will take about 10 minutes. This is when the flavors meld beautifully, creating a comforting dish that is hard to resist.
Finish the Soup:
After the noodles are cooked, return the shredded chicken back to the pot. Now, sprinkle in the crumbled bacon and give everything a good stir to combine. Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. At this point, you can truly appreciate how nourishing and delicious this soup is.
Serve:
Scoop the hot soup into bowls and garnish it with chopped green onions or chives. This final touch adds a burst of color and a fresh flavor that brightens up the dish. Serve your crack chicken noodle soup hot, and watch everyone gather around the table, ready to enjoy. There’s something incredibly satisfying about watching loved ones savor a meal you’ve prepared with care.
How to Store Crack Chicken Noodle Soup
If you happen to have leftovers, storing this soup is easy. Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will stay fresh for up to three days. If you’d like to keep it longer, you can freeze the soup as well. Make sure to use a freezer-safe container or bag, and it will last for about three months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stovetop until hot.
Tips to Make Crack Chicken Noodle Soup
To elevate this dish, consider a few simple tips. First, use homemade chicken broth for the best flavor. If you don’t have time to make your own, a high-quality store-bought broth will still work great. Second, try to adjust the seasoning to match your taste. Everyone’s palate is different, and this soup is easily customizable. You could also add in your favorite veggies like peas or corn for added nutrition.
If you’re a fan of spices, a touch of cayenne could kick up the heat, or you can experiment with different herbs. Using fresh herbs instead of dried can enhance the freshness of the flavor. Don’t forget to keep an eye on the noodles; they should be tender but not too mushy. Cooking them al dente will ensure they hold up well in the soup.
Variations
While the classic version of crack chicken noodle soup is delightful, you can make variations to keep it interesting.
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Cheesy Broccoli Version: Add some fresh or frozen broccoli florets when you input the egg noodles for a boost of color and nutrition.
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Spicy Taco Chicken Noodle Soup: Incorporate taco seasoning and black beans for a southwestern twist. Top with crushed tortilla chips and avocado for a flavorful surprise.
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Creamy Garlic Parmesan: Replace the cheddar cheese with grated Parmesan. Adding garlic powder can enhance the garlic flavor, creating a different dinner experience.
Explore these variations and let your creativity shine through in the kitchen.
FAQs
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Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables in a skillet first then add everything to the slow cooker. Cook on low for 6-8 hours. Add the cream and cheese in the last half hour to keep them creamy. -
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh green salad, or buttery biscuits to soak up every drop of deliciousness. -
Can I make this soup ahead of time?
Absolutely! Making it ahead of time allows the flavors to meld even better. Just store it in the refrigerator and reheat on the stovetop when you’re ready to eat.
This crack chicken noodle soup is more than just a recipe; it’s a warm embrace on a chilly day, a gathering point for family, and a delightful dish to share with friends. It’s easy to make and sure to be a favorite in your kitchen, bringing warmth and joy to your table. Enjoy cooking, and happy eating!
Print
Crack Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy soup with the rich flavors of crack chicken, perfect for chilly evenings.
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
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes.
- Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the chicken, shred it, and set aside.
- Stir in the heavy cream, cheddar cheese, and cream cheese until melted and creamy.
- Add the egg noodles, parsley, thyme, and season with salt and pepper. Simmer until noodles are tender, about 10 minutes.
- Return the shredded chicken to the pot, add the crumbled bacon, and stir to combine. Adjust seasoning as necessary.
- Serve hot, garnished with chopped green onions or chives.
Notes
Allow leftovers to cool before refrigerating; consume within 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg