Crack Chicken Noodle Soup – Cozy, Creamy, and Packed with Flavor
Crack Chicken Noodle Soup combines tender chicken, creamy cheese, and hearty noodles in a rich broth, making it the ultimate comfort food. This soup is perfect for chilly days or anytime 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
- ½ cup cream cheese, softened
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 8 ounces egg noodles
- 6 slices beef, cooked and crumbled
- Green onions or chives, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until vegetables are softened, about 5 minutes.
2. Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and set aside.
4. Stir in the heavy cream, shredded cheddar cheese, and cream cheese. Cook on low heat until the cheeses are melted and the soup is creamy.
5. Add egg noodles, dried parsley, thyme, salt, and pepper. Simmer until noodles are tender, about 10 minutes.
6. Return shredded chicken to the pot and stir to combine.
7. Serve hot, garnished with chopped green onions or chives.
Notes
For a lighter version, substitute the heavy cream with half-and-half and use low-fat cream cheese.
To make this in a slow cooker, add all ingredients except noodles and garnishes and cook on low for 6–8 hours. Add noodles 30 minutes before serving.
This soup stores well and can be reheated the next day as flavors continue to develop.
Find it online: https://cookingwithramsay.com/crack-chicken-noodle-soup/