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Crack Chicken Noodle Soup

Crack Chicken Noodle Soup is a comforting and flavorful dish that combines tender chicken, hearty noodles, and a rich, creamy broth. Perfect for a cozy night in or when you're feeling under the weather, this soup delivers satisfaction in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large soup pot
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 8 ounces egg noodles
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices cooked bacon, crumbled optional
  • to taste fresh parsley for garnish optional

Instructions
 

  • In a large soup pot over medium heat, add the diced onion and garlic. Sauté for 3-4 minutes until softened.
  • Add the sliced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
  • Place the chicken breasts into the pot and pour in the chicken broth. Stir in the dried thyme, parsley, black pepper, and salt.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the chicken is fully cooked.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Add the egg noodles to the soup and cook according to package instructions, usually about 5-7 minutes.
  • Once the noodles are cooked, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
  • If desired, stir in crumbled bacon for an extra layer of flavor.
  • Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

Notes

For a lighter version, substitute heavy cream with half-and-half or low-fat milk.
You can add other vegetables such as peas or corn for variety.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.