This Crack Chicken Noodle Soup is a warm hug in a bowl! Loaded with tender chicken, noodles, and creamy goodness, it’s perfect for chilly days or when you need a little comfort.
Honestly, I can’t get enough of this soup! It’s so easy to make, and my whole family loves it. Plus, it fills the house with that cozy smell that makes everyone happy! 😊
Key Ingredients & Substitutions
Bacon: Bacon adds a fantastic crunch and smoky flavor. If you want a lighter option, turkey bacon works well too. For a vegetarian version, consider using smoked paprika to mimic that smoky taste.
Chicken: Shredded rotisserie chicken is a major time-saver! However, any cooked chicken works, even leftover grilled chicken. You could go for tofu for a plant-based twist.
Noodles: Egg noodles are traditional, but you can use rotini or any pasta you prefer. Gluten-free pasta is an option too; just check the cooking time as it may vary.
Cream Cheese: This ingredient gives the soup its creaminess. If you want a lighter version, consider using Greek yogurt or a dairy-free cream cheese.
Cheddar Cheese: Sharp cheddar is my favorite for flavor. If you can’t find it, other melting cheeses like Monterey Jack or even mozzarella work fine.
How Do I Sauté Veggies Perfectly?
Sautéing vegetables is simple but crucial for flavor! Here’s how to get it right:
- Use medium heat to avoid burning. Add a bit of the bacon fat for extra flavor.
- Start with the onion; let it soften first. Then add carrots and celery for the right texture balance.
- Stir occasionally for even cooking and don’t forget the garlic; add it last as it cooks quickly.
- Sauté until veggies are slightly tender, about 4-5 minutes.
This technique builds a flavor base, making your soup even tastier!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
- 6 slices bacon
- 2 cups cooked chicken breast, shredded
- 4 cups chicken broth
- 2 cups water
- 2 cups egg noodles or rotini pasta
- 1 cup diced carrots
- 1/2 cup chopped celery (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons fresh chives or green onions, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and about 20-25 minutes of cooking. So, in just about 40 minutes, you can have a delicious, creamy soup ready to serve!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. This will take about 6-8 minutes. Once done, remove the bacon and set it aside on paper towels to drain. Once it cools, crumble or chop it into bite-sized pieces.
2. Sauté the Vegetables:
Next, remove most of the bacon fat from the pot, but leave about 1-2 tablespoons for flavor. Add the chopped onions, diced carrots, optional celery, and minced garlic to the pot. Sauté for about 4-5 minutes, or until the vegetables begin to soften and the onions become translucent.
3. Add Broth and Noodles:
Pour in the chicken broth and water, and bring it to a boil. Once boiling, add the egg noodles (or rotini pasta) to the pot and cook according to package instructions—usually around 7-8 minutes until the noodles are al dente.
4. Incorporate Cream Cheese:
Lower the heat to medium-low and stir in the softened cream cheese. Keep stirring until it melts and blends smoothly into the soup.
5. Finish with Chicken and Cheese:
Add the shredded cooked chicken, shredded cheddar cheese, dried parsley, thyme, salt, and black pepper to the pot. Stir well to combine everything, allowing the cheese to melt fully into the soup. Let it simmer for another 5 minutes to heat everything through and blend the flavors.
6. Garnish and Serve:
Finally, stir in the chopped fresh chives or green onions. Ladle the thick and creamy soup into bowls, topping each serving with the crispy bacon pieces and some extra chopped chives or green onions for garnish. Serve hot and enjoy this comforting bowl of Crack Chicken Noodle Soup!
Every spoonful is packed with flavor from the creamy broth and tender chicken, complemented by the crispy bacon on top. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw the chicken in the fridge overnight or use the microwave’s defrost setting. Once thawed, cook it thoroughly before shredding it into the soup!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup ahead of time but hold off on adding the noodles until you’re ready to serve. The noodles can get mushy if they sit in the soup. You can refrigerate the soup without noodles for up to 3 days and add them fresh during reheating.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave, stirring occasionally. If the soup appears thick, feel free to add a splash of broth or water to loosen it up!
Can I Make This Soup Dairy-Free?
Yes! To make this soup dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free cheddar cheese. Make sure to check the labels for any added ingredients that might contain dairy.