Crack Chicken Noodle Soup is a creamy, cozy, and cheesy delight packed with tender noodles and juicy chicken, all simmered in a savory broth. It’s a simple, one-pot meal that warms you up from the inside out.
Ingredients:
For the Soup Base:
- 1 tablespoon olive oil (extra virgin preferred)
- 1/2 cup carrots, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup onion, minced (sweet or yellow variety)
- 2 cloves garlic, minced
- 4 cups chicken broth (organic, low sodium recommended)
- 1 cup water (filtered for the best taste)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1 pound chicken breasts (free-range, boneless, skinless)
- 8 ounces spaghetti noodles (whole wheat for a healthier option), broken into pieces
- 1 cup heavy cream (ensure it’s at room temperature to prevent curdling)
- 2 cups cheddar cheese, freshly grated (opt for a sharp variety for more flavor)
For the Topping:
- 3 slices bacon, cooked until crispy and crumbled
- Fresh parsley, finely chopped for garnish
How to Make Crack Chicken Noodle Soup:
1. Prep the Veggies:
Start by preparing your vegetables. Ensure your carrots, celery, and onion are diced uniformly for even cooking. Mince the garlic finely to distribute its flavor throughout the soup.
2. Sauté the Base:
In a large pot, warm the olive oil over medium heat. Add the carrots, celery, and onion. Sauté them until they’re soft and the onions are translucent, about 5 minutes. Add the garlic and cook for another minute until it’s aromatic, being careful not to let it burn.
3. Season the Broth:
Pour in the chicken broth and water into the pot with the sautéed veggies. Stir in the salt, pepper, garlic powder, onion powder, thyme, and parsley. Bring the mixture to a gentle boil, allowing the flavors to meld.
4. Cook the Chicken:
Place the chicken breasts into the boiling broth. Then, reduce the heat to a simmer and cover the pot. Let the chicken poach until it’s fully cooked, which should take about 20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C).
5. Shred the Chicken:
Once cooked, transfer the chicken to a plate. Use two forks to shred it into bite-sized pieces. This method gives you control over the size of your chicken pieces and ensures they’ll be tender.
6. Cook the Noodles:
Bring the broth back to a boil and add the broken spaghetti noodles. Cook them according to the package’s instructions until they’re al dente. This usually takes around 10-12 minutes.
7. Combine Cream and Cheese:
Reduce the heat to low. Slowly stir in the heavy cream, then add the grated cheddar cheese in increments, stirring continuously until the cheese is completely melted and the soup has a smooth, creamy texture.
8. Finish with Chicken:
Add the shredded chicken back into the pot. Stir the soup well to ensure the chicken is evenly distributed and reheated within the soup.
9. Garnish and Serve:
Ladle the hot soup into bowls. Sprinkle each with crispy bacon crumbles and a dash of fresh parsley for a pop of color and freshness.
Other Recipes You May Also Enjoy!!
- Sweet and Sour Cabbage Soup
- Creamy Scalloped Potatoes
- Crockpot Hot Dog Chili
- Rice Balls with Pepperoni and Cheese
- Crispy Fried Mozzarella Balls
Have you liked our recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and SHARE the recipe with your friends.
