Crack Chicken Noodle Soup Recipe

Crack Chicken Noodle Soup Recipe

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Gluten Free

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
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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

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