Crack Chicken Noodle Soup is a cozy bowl of goodness! It’s creamy, packed with chicken, noodles, and a touch of ranch flavor that makes it unforgettable.
Honestly, this soup is so good that you might find yourself going back for seconds (or thirds!). I love how it warms me up on chilly days, and it’s super easy to make!
Key Ingredients & Substitutions
Olive Oil: This helps sauté the veggies. You can use any cooking oil like canola or avocado oil if you don’t have olive oil on hand.
Shredded Chicken: I like using rotisserie chicken for its flavor and ease. You can also use leftover cooked chicken or even shredded turkey!
Egg Noodles: These are perfect for soaking up the soup’s flavor. If you’re gluten-free, you can use rice noodles or any gluten-free pasta instead.
Cheddar Cheese: I recommend sharp cheddar for a delightful taste. If you want, Swiss or Monterey Jack can work well too. For a dairy-free option, try nutritional yeast.
Ranch Seasoning: This gives the soup a unique twist. If you prefer, you could replace it with Italian seasoning for a different flavor.
How Do I Make Sure the Noodles Are Perfect?
Cooking noodles just right can be tricky! You want them soft but not mushy. Here’s how:
- Cook the noodles in the broth after adding it to the pot. This helps them absorb the flavors.
- Follow package instructions closely; usually, they take about 6-8 minutes.
- Check them a minute or two before the time is up. You want them al dente, slightly firm when bitten!
If you’re worried they might overcook, you can always cook them separately and add them in at the end. This gives you full control!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon ranch seasoning mix
- 8 ounces egg noodles
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 2 tablespoons chopped fresh chives or green onions
- 1 cup heavy cream or half-and-half
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and approximately 25 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a cozy dinner on a busy night!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté these veggies for about 5 minutes until they start to soften and the onion becomes translucent.
2. Add the Garlic:
Once the veggies are softened, add the minced garlic to the pot and cook for another minute. You want the garlic to become fragrant, but not browned!
3. Combine with Broth:
Pour in the chicken broth and bring the mixture to a boil. The aroma will start to fill your kitchen!
4. Add Chicken and Seasonings:
Next, add the shredded cooked chicken, dried parsley, thyme, basil, ranch seasoning, salt, and black pepper. Reduce the heat and let it simmer for about 10 minutes. This helps to blend all the delicious flavors together.
5. Cook the Noodles:
Add the egg noodles to the pot and cook them according to the package instructions, usually around 6-8 minutes, until they are tender. Stir occasionally to prevent sticking.
6. Finish With Cream:
Lower the heat to medium-low and stir in the heavy cream or half-and-half. Give it a gentle stir and warm through without letting it boil.
7. Melt the Cheese:
Add most of the shredded cheddar cheese to the pot and stir until melted and creamy. Save a little cheese for garnishing when serving!
8. Serve It Up:
Serve the soup hot in bowls, topped with crumbled bacon, the remaining cheddar cheese, and chopped fresh chives. It’s warmth in a bowl!
Enjoy your creamy, flavorful crack chicken noodle soup! Perfect for sharing with friends and family or enjoying all to yourself!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before shredding. You can thaw it overnight in the fridge or use the quick method by placing it in a sealed plastic bag and submerging it in cold water.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the cream and cheese. Let it cool before refrigerating. When ready to serve, just reheat on the stove and stir in the cream and cheese for that fresh taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream if needed to revive the creamy texture.
Can I Make This Soup Healthier?
Definitely! You can use low-fat milk instead of heavy cream and reduce the amount of cheese. You can also add more vegetables, like spinach or peas, to boost the nutrition without sacrificing flavor!