Crack Chicken Noodle Soup Recipe

Introduction

This Crack Chicken Noodle Soup is a comforting and creamy twist on classic chicken noodle soup. Loaded with tender chicken, cheesy broth, and crispy bacon, it’s perfect for chilly days when you need a cozy, satisfying meal.

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 onion, garlic, carrots, and celery, and 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 heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken, shred it, and set aside.
3. Step 3: Stir in the heavy cream, shredded cheddar cheese, and cream cheese into the pot. Cook on low heat until the cheeses are 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. Adjust seasoning with additional salt and pepper if needed.
6. Step 6: Serve the soup hot, garnished with chopped green onions or chives.

Tips & Variations

• Use rotisserie chicken instead of cooking chicken breasts to save time.
• For a lower-fat option, substitute half-and-half for heavy cream and reduce the amount of cream cheese.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Try swapping egg noodles for whole wheat or gluten-free noodles as preferred.
• If you like it spicier, sprinkle in some crushed red pepper flakes when adding the seasonings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The noodles may absorb liquid over time, so add a splash of broth or water when reheating to maintain the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup and refrigerate it for up to 2 days before serving. Add the egg noodles fresh or just before reheating to prevent them from becoming mushy.

Can I freeze Crack Chicken Noodle Soup?

While the soup can be frozen, egg noodles may become soft and lose texture after thawing. To freeze, consider leaving out the noodles and cooking them separately when ready to serve.

Crack Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

Crack Chicken Noodle Soup is a rich and comforting homemade soup featuring tender chicken, creamy cheeses, crispy bacon, and hearty egg noodles simmered in a flavorful chicken broth base. Perfect for chilly days, this hearty soup combines classic flavors with a creamy texture that’s both satisfying and easy to prepare.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 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

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 8 ounces egg noodles

Dairy & Cheese

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

Herbs & Seasonings

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

Toppings

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

Instructions

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables until they soften and become fragrant, roughly 5 minutes.
2. Cook the Chicken: Pour in the chicken broth and add the boneless, skinless chicken breasts to the pot. Bring the broth to a boil, then lower the heat and let it simmer gently for about 15 minutes, or until the chicken is fully cooked. Remove the chicken breasts, shred them finely using two forks, and set aside.
3. Add Cream and Cheeses: Reduce the heat to low. Stir in heavy cream, shredded cheddar cheese, and softened cream cheese into the broth. Stir continuously until the cheeses have completely melted and the soup develops a rich, creamy texture.
4. Add Noodles and Seasonings: Incorporate the egg noodles, dried parsley, dried thyme, salt, and pepper into the pot. Simmer the soup for approximately 10 minutes, or until the noodles are tender but not mushy.
5. Finish the Soup: Return the shredded chicken to the pot and add the crumbled cooked bacon. Stir to combine all ingredients well. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with freshly chopped green onions or chives. Serve hot for a comforting meal.

Notes

• For extra flavor, use homemade chicken broth if available.
• You can substitute cheddar cheese with Monterey Jack or Colby for a different twist.
• If you prefer a dairy-free version, replace cream and cheeses with coconut milk and omit cheddar and cream cheese.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
• Feel free to swap egg noodles with gluten-free noodles if needed.

Keywords: crack chicken noodle soup, creamy chicken soup, bacon chicken soup, comforting soup recipe, easy chicken soup