Crack Chicken Noodle Soup Recipe

Short Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Crack Chicken Noodle Soup hits that sweet spot where comfort food meets a tiny bit of culinary swagger. It is creamy, cheesy, a little smoky from bacon, and weirdly addictive in a totally acceptable way.

If you want a no fuss version that still feels fancy enough to impress a roommate or yourself check out this classic chicken noodle recipe for an extra reference. This classic chicken noodle soup recipe gives you background if you want to nerd out on basics before diving in.

Why This Recipe is Awesome

This soup is basically the love child of cozy and cheat day. It throws together common pantry things and turns them into something that screams homemade even if you did most of the work while scrolling your phone. It is idiot proof even I did not mess it up the first time.

You get creamy comfort from the heavy cream and cream cheese, sharp melty goodness from cheddar, and crunchy, salty drama from bacon. Want a low effort weeknight dinner that still feels like you tried Yes please. If you like slow cooker vibes try this slow cooker version for hands off cooking. The slow cooker chicken noodle soup is perfect when you want to set it and forget it.

Ingredients You’ll Need

• 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

Yes the list is purposely simple. If you feel like adding more veggies go for it. Do not skip the bacon unless you hate happiness.

Step-by-Step Instructions

1. Prepare the Base
   Heat the olive oil in a large pot over medium heat. Add the onion garlic carrots and celery and sauté until the vegetables soften about 5 minutes. Keep stirring so nothing sticks or gets dramatic.

2. Cook the Chicken
   Add the chicken breasts and chicken broth to the pot. Bring the mixture to a boil then reduce the heat and simmer until the chicken cooks through about 15 minutes. Remove the chicken shred it and set it aside.

3. Add Cream and Cheeses
   Stir in the heavy cream shredded cheddar and softened cream cheese to the pot. Keep the heat low and simmer until the cheeses melt and the soup becomes creamy and smooth. Taste as you go and resist the urge to add more cheese just yet.

4. Add Noodles and Seasonings
   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. Stir occasionally so the noodles do not clump together.

5. Finish the Soup
   Return the shredded chicken to the pot add the crumbled bacon and stir to combine. Heat through for a minute or two and adjust the seasoning with extra salt or pepper if needed. If the soup looks too thick add a splash of broth or water to loosen it.

6. Serve
   Ladle the soup hot into bowls and garnish with chopped green onions or chives for a pop of color and flavor. Eat immediately before anyone else claims your bowl.

Common Mistakes to Avoid

• Overcooking the noodles. They ruin the soup if you let them go soggy. Cook the noodles until just tender and stop the heat if you are worried.
• Skipping the bacon. Okay you can skip it but then do not complain about missing texture. Use smoked paprika if you want a bacon vibe without the pig.
• Adding all the cheese at once. Add cheeses gradually and keep the heat low so they melt smoothly instead of turning into a grainy mess.
• Shredding the chicken too coarsely. Big hunks are fine but shredding small makes every spoonful balanced and satisfying.
• Forgetting to taste. Salt and pepper matter. Taste near the end and tweak. You are the chef not the soup.

Alternatives & Substitutions

• Prefer turkey instead of chicken Try leftover roasted turkey and shred it the same way. It works great and often clears your fridge of holiday leftovers.
• Dairy free Version Use a plant based creamer and dairy free shredded cheese. The texture changes a bit but you still get the cozy vibes.
• No bacon No problem Add 1 teaspoon smoked paprika and a splash of liquid smoke to mimic that smoky flavor in a pinch IMO it helps.
• Want homemade noodles Try making your own for a nostalgic upgrade. If you are in the mood to knead and roll check this guide on making homemade noodles for chicken soup. The homemade noodle guide helps you go from zero to noodle hero.
• Low fat Switch heavy cream for half and half and reduce the cheddar a bit. The soup will be lighter though not as decadently rich.

FAQ

Q Will this soup freeze well
A Yes you can freeze it but skip the noodles if possible. Noodles get mushy when frozen and reheated. Freeze the soup base and add fresh noodles when you reheat.

Q Can I use pre cooked rotisserie chicken instead of cooking breasts
A Absolutely use the rotisserie chicken. Toss it in at the end after you melt the cheeses. Saves time and tastes great.

Q How do I keep the soup from curdling when I add cream
A Keep the heat low and add the cream slowly. Stir as you add it and avoid boiling once the dairy is in. Low and steady wins here.

Q Can I make this dairy free
A Yes swap heavy cream for unsweetened coconut milk or a creamy plant milk and use dairy free cheeses. Texture will differ but flavor stays cozy.

Q How do I make it spicier
A Add a pinch of red pepper flakes or a dash of hot sauce while the soup simmers. Taste and adjust because a little goes a long way.

Q How long does leftovers keep in the fridge
A Store covered in the fridge for up to 3 days. Reheat gently on low heat adding a splash of broth to revive the texture.

Q Can I use different cheese
A Sure swap cheddar for Monterey Jack or a mild Colby. Stronger cheeses change the flavor profile so pick one that pairs with your mood.

Final Thoughts

You made it this far which means you are either very hungry or a soup enthusiast either way you win. This Crack Chicken Noodle Soup gives you comfort flavor and a tiny bit of kitchen swagger without demanding a whole Sunday. Give it a try and tweak it to make it yours. Now go impress someone or yourself with your new culinary skills You earned it and your future self will thank you.

Crack Chicken Noodle Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A creamy, cheesy, and comforting soup infused with smoky bacon, perfect for a cozy meal without fuss.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables soften, about 5 minutes.
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. Stir in the heavy cream, shredded cheddar, and softened cream cheese to the pot, keeping the heat low and simmering until the cheeses melt and the soup becomes creamy.
4. Add the egg noodles, dried parsley, dried thyme, salt, and pepper to the pot. Simmer until the noodles are tender, about 10 minutes.
5. Return the shredded chicken to the pot, add the crumbled bacon, and stir to combine. Heat through for a minute or two, adjusting seasoning if needed.
6. Ladle the soup hot into bowls and garnish with chopped green onions or chives.

Notes

For a lighter version, you can substitute half and half for heavy cream and reduce the amount of cheddar cheese.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: soup, chicken noodle, comfort food, easy recipe, weeknight dinner