Crack Chicken Noodle Soup is a warm and hearty dish that brings comfort in every bowl. Packed with flavor and creamy goodness, this soup is perfect for a cozy dinner with family or friends. It’s a dish that not only fills your belly but also warms your heart.
Why Make This Recipe
You should make this soup because it is easy to prepare and tastes delicious! It combines tender chicken, fresh veggies, and rich cheese, making it a favorite in many households. Plus, it’s great for busy days or lazy weekends. Everyone loves a bowl of Crack Chicken Noodle Soup, and you will too!
How to Make Crack Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1/2 pound bacon, cooked and crumbled
- 8 ounces spaghetti noodles, broken into pieces
- 3 tablespoons ranch dressing mix
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onions become translucent.
- Add the diced carrots and celery, cooking for about 3-4 minutes.
- Place the chicken breasts in the pot and pour in the chicken broth.
- Stir in the dried parsley, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it before returning it to the pot.
- Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon, cooking until the cheese melts.
- Finally, add the broken spaghetti noodles and ranch dressing mix, cooking for another 10 minutes or until the noodles are tender.
- Adjust the seasoning with salt and pepper as needed. Serve hot.
How to Serve Crack Chicken Noodle Soup
Serve this delicious soup in bowls, topped with extra shredded cheese and crumbled bacon if desired. It pairs perfectly with warm bread or crackers for dipping.
How to Store Crack Chicken Noodle Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to leave some space in the container, as it may expand when frozen.
Tips to Make Crack Chicken Noodle Soup
- Use rotisserie chicken for a quicker option.
- Feel free to add more vegetables like spinach or peas for extra nutrition.
- For a thicker soup, let it simmer a little longer after adding the noodles.
Variation
If you want a spicy kick, try adding some red pepper flakes or diced jalapeños. You can also swap the cheddar cheese for Monterey Jack if you prefer a milder flavor.
FAQs
Can I use whole wheat noodles instead of spaghetti?
Yes, whole wheat noodles work well and add more fiber to the soup.
How do I reheat the soup?
Reheat the soup on the stove over low heat, stirring occasionally. You can add a splash of chicken broth if it thickens too much.
Can I make this soup in a slow cooker?
Yes! Cook the ingredients on low for 6-8 hours or high for 3-4 hours. Add the cream, cheese, and bacon in the last 30 minutes of cooking.
Crack Chicken Noodle Soup
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- to taste salt and pepper
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1/2 pound bacon, cooked and crumbled
- 8 ounces spaghetti noodles, broken into pieces
- 3 tablespoons ranch dressing mix
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onions become translucent.
- Add the diced carrots and celery, cooking for about 3-4 minutes.
- Place the chicken breasts in the pot and pour in the chicken broth.
- Stir in the dried parsley, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it before returning it to the pot.
- Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon, cooking until the cheese melts.
- Finally, add the broken spaghetti noodles and ranch dressing mix, cooking for another 10 minutes or until the noodles are tender.
- Adjust the seasoning with salt and pepper as needed. Serve hot.