Crack Chicken Noodle Soup
This creamy, comforting Crack Chicken Noodle Soup combines tender chicken, nutritious vegetables, and hearty pasta in a rich and flavorful broth. It’s an easy one-pot meal that your family will love.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 pound boneless, skinless chicken breasts About 450g
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 8 ounces egg noodles About 225g
- 1 cup cream cheese 8 oz
- 1 cup frozen peas
- to taste salt
- for garnish optional fresh parsley
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the sliced carrots and chopped celery, cooking for another 3-4 minutes.
- Add the boneless, skinless chicken breasts to the pot. Pour in the chicken broth. Stir in the dried thyme, dried parsley, and black pepper.
- Bring the soup to a boil, then reduce to a simmer. Cover and let it cook for about 15-20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the egg noodles and cook for an additional 7-8 minutes until the noodles are tender.
- Lower the heat and add 1 cup of cream cheese. Stir until fully melted and incorporated into the soup.
- Add the frozen peas, adjust the seasoning with salt if needed, and cook for another 2-3 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
For added flavor, you can include a splash of hot sauce or some crushed red pepper flakes.
This soup is excellent for freezing; just store it in airtight containers and reheat when needed.