Short Description:
Crack Chicken Noodle Soup is a creamy, comforting, and irresistible soup that combines the flavors of classic chicken noodle soup with the rich, creamy goodness of crack chicken. With tender chicken, creamy cream cheese, and savory seasonings, this soup is both hearty and indulgent, making it the perfect meal for chilly days or when you need a cozy, satisfying dish.
Why You’ll Love This Recipe
If you’re a fan of creamy soups and crave a hearty, comforting meal, Crack Chicken Noodle Soup will quickly become a favorite. The combination of chicken, cream cheese, and seasonings creates a rich, flavorful broth that feels indulgent without being overly heavy. This soup is packed with protein from the chicken, while the noodles add a cozy, satisfying texture. It’s a one-pot wonder that comes together easily and will leave you feeling full and content. Perfect for dinner or meal prepping, this soup is sure to please everyone at the table!
Ingredients
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1 lb (450g) boneless, skinless chicken breasts or thighs
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4 cups chicken broth
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2 cups water
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1 cup heavy cream or half-and-half
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1 block (8 oz) cream cheese, softened
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2 cups egg noodles or any pasta of your choice
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1 medium onion, diced
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2 cloves garlic, minced
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1 teaspoon dried ranch seasoning (or ranch seasoning mix)
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1 teaspoon dried parsley
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1/2 cup shredded cheddar cheese (optional, for added richness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Chicken: In a large pot, combine the chicken breasts, chicken broth, and water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and shred it using two forks. Set aside.
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Sauté the Aromatics: In the same pot, sauté the diced onion over medium heat until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Make the Soup Base: Add the cream cheese to the pot with the onions and garlic, stirring to combine. Pour in the heavy cream or half-and-half, and stir until the cream cheese is melted and the mixture becomes smooth. Add the shredded chicken back to the pot, along with the ranch seasoning, parsley, onion powder, and garlic powder. Stir to combine, then season with salt and pepper to taste.
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Add the Noodles: Add the egg noodles (or pasta of your choice) to the pot, and simmer for 8-10 minutes, or until the noodles are tender and the soup has thickened slightly. Add more water or chicken broth if the soup becomes too thick.
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Finish the Soup: Stir in the shredded cheddar cheese (if using). Cook for an additional 2-3 minutes to melt the cheese and incorporate it into the soup.
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Serve: Ladle the soup into bowls, garnish with additional parsley or cheese if desired, and serve hot with crusty bread on the side.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Add more vegetables: You can add diced carrots, celery, or peas for added texture and nutrition.
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Make it lighter: Use reduced-fat cream cheese and replace the heavy cream with half-and-half or a lower-fat milk alternative to reduce calories.
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Use different protein: Try using cooked rotisserie chicken or leftover chicken for a faster version of this soup.
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Spicy version: Add a dash of hot sauce, cayenne pepper, or red pepper flakes to give the soup a little heat.
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Gluten-free option: Use gluten-free pasta or rice for a gluten-free version of this soup.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the soup in a pot over low heat, adding a little extra chicken broth or water to thin it out if needed. You can also reheat it in the microwave.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to cook it thoroughly. It may take a bit longer to cook, so check the internal temperature of the chicken to ensure it’s fully cooked.
2. Can I use a slow cooker for this soup?
Yes! You can make this soup in a slow cooker. Simply add all the ingredients (except for the cream cheese, cream, and noodles) and cook on low for 6-7 hours. Add the cream cheese and noodles in the last 30 minutes of cooking, then stir in the cream and chicken.
3. Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will actually improve as they sit.
4. How can I make this soup dairy-free?
To make this soup dairy-free, use dairy-free cream cheese, plant-based milk, and skip the cheese. You can also add nutritional yeast for a cheesy flavor without the dairy.
5. How can I thicken the soup if it’s too thin?
If the soup is too thin, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) to the soup, and let it simmer for a few minutes until thickened.
6. Can I add more broth if the soup gets too thick?
Yes, feel free to add extra chicken broth or water to thin the soup out to your desired consistency.
7. Can I freeze this soup?
Yes, you can freeze this soup for up to 2-3 months. Let it cool completely before transferring to an airtight container for freezing. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.
8. How do I make this soup spicier?
For extra spice, add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce to the soup.
9. Can I make this soup without noodles?
Yes, you can make this soup without noodles. For a lower-carb version, you can add cauliflower rice or leave the noodles out entirely.
10. Can I make this soup without noodles?
Yes, you can make this soup without noodles. For a lower-carb version, you can add cauliflower rice or leave the noodles out entirely.
Conclusion
Crack Chicken Noodle Soup is a decadent, comforting dish that combines the flavors of a creamy chicken soup with the richness of crack chicken. With tender chicken, and a rich, creamy base, this soup is perfect for those chilly nights when you want something hearty and indulgent. It’s simple to make and can be customized to your preferences, making it a versatile and satisfying meal for any occasion. Whether you’re serving it for dinner or prepping it for the week ahead, Crack Chicken Noodle Soup will quickly become a favorite in your recipe collection!
Print
Crack Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
Crack Chicken Noodle Soup is a creamy, comforting, and irresistible soup that combines the flavors of classic chicken noodle soup with the rich, creamy goodness of crack chicken. With tender chicken, creamy cream cheese, and savory seasonings, this soup is both hearty and indulgent, making it the perfect meal for chilly days or when you need a cozy, satisfying dish.
Ingredients
1 lb (450g) boneless, skinless chicken breasts or thighs
4 cups chicken broth
2 cups water
1 cup heavy cream or half-and-half
1 block (8 oz) cream cheese, softened
2 cups egg noodles or any pasta of your choice
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried ranch seasoning (or ranch seasoning mix)
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional, for added richness)
Instructions
- In a large pot, combine the chicken breasts, chicken broth, and water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and shred it using two forks. Set aside.
- In the same pot, sauté the diced onion over medium heat until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cream cheese to the pot with the onions and garlic, stirring to combine. Pour in the heavy cream or half-and-half, and stir until the cream cheese is melted and the mixture becomes smooth. Add the shredded chicken back to the pot, along with the ranch seasoning, parsley, onion powder, and garlic powder. Stir to combine, then season with salt and pepper to taste.
- Add the egg noodles (or pasta of your choice) to the pot, and simmer for 8-10 minutes, or until the noodles are tender and the soup has thickened slightly. Add more water or chicken broth if the soup becomes too thick.
- Stir in the shredded cheddar cheese (if using). Cook for an additional 2-3 minutes to melt the cheese and incorporate it into the soup.
- Ladle the soup into bowls, garnish with additional parsley or cheese if desired, and serve hot with crusty bread on the side.
Notes
Add diced carrots, celery, or peas for extra flavor and nutrition.
For a lighter version, use reduced-fat cream cheese and replace the heavy cream with half-and-half or a lower-fat milk alternative.
Substitute cooked rotisserie chicken or leftover chicken for a quicker version.
Add red pepper flakes or cayenne pepper for a spicy kick.
For a gluten-free version, use gluten-free pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
