Crack Chicken Noodle Soup is a cozy bowl of goodness! It’s filled with tender chicken, tasty noodles, and creamy ingredients that make every spoonful comforting.
This soup is a family favorite in my home. It’s so easy to whip up, perfect for those chilly days when you just want something warm and delicious. Plus, it smells amazing while cooking! 🍜
Key Ingredients & Substitutions
Olive Oil or Butter: I love using olive oil for a healthier option, but butter adds a rich flavor. If you’re dairy-free, try coconut oil or a vegan butter alternative.
Onion and Garlic: These add fantastic flavor. If you don’t have an onion, shallots can work, and garlic powder can replace fresh garlic in a pinch.
Carrots and Celery: These are classic soup veggies! If you’re out, bell peppers or peas can be good substitutes, adding a bit of sweetness.
Chicken Broth: Homemade is best, but store-bought works perfectly too. For a lower sodium option, use low-sodium broth or water with a bit of seasoning.
Cooked Chicken: Rotisserie chicken is super handy here. If you’re short on time, canned chicken is an option too, though it won’t have the same texture.
Noodles: I usually go for egg noodles for their texture, but ramen or even whole wheat noodles can be used. Make sure to adjust cooking times.
Cream and Cream Cheese: Half-and-half lightens the dish a bit. For a lower fat option, use plain Greek yogurt, adding it at the end to avoid curdling.
Cheddar Cheese: I adore sharp cheddar, but feel free to swap it for Monterey Jack or Pepper Jack for a spicier kick!
How Can I Get My Chicken Noodle Soup Creamy Without Curdling?
Getting that creamy consistency while avoiding curdling is key. Here’s how to do it right:
- Keep the heat low when adding cream and cream cheese. High heat can cause the dairy to separate.
- Make sure your cream cheese is softened before adding. This helps it melt smoothly into the soup.
- Stir constantly when you add in the cream. This ensures even heating and prevents hot spots, which can curdle the cream.
With these tips, you’ll get a rich, creamy soup that everyone will love! Enjoy cooking!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 6 ounces egg noodles or ramen noodles
- 1 cup heavy cream or half-and-half
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked crispy bacon, crumbled
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 20-25 minutes to cook. In total, you’re looking at about 40-45 minutes from start to finish, giving you plenty of time to enjoy the wonderful smells wafting through your kitchen!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once melted, add the finely chopped onion, minced garlic, diced carrots, and celery. Sauté these until the vegetables are tender, which should take about 5-7 minutes. You want them to be soft and fragrant!
2. Add Chicken Broth:
Next, pour in the chicken broth and bring the mixture to a boil. This step will create a flavorful base for your soup.
3. Mix in Chicken and Seasonings:
Once boiling, add your cooked chicken, dried thyme, dried parsley, and season with salt and black pepper to taste. Reduce the heat and let it simmer so all those lovely flavors combine.
4. Cook the Noodles:
Stir in the noodles, whether egg noodles or ramen, and cook according to the package instructions, usually around 6-8 minutes, until they are tender.
5. Add Cream Cheese:
Reduce the heat to low and add the softened cream cheese cubes, stirring until they melt and blend into the soup, giving it a nice creamy texture.
6. Pour in the Heavy Cream:
Next, add the heavy cream (or half-and-half) and mix well. Be careful to heat it through without boiling, as we don’t want the cream to curdle.
7. Stir in Cheddar Cheese:
Finally, stir in the shredded sharp cheddar cheese, letting it melt completely and make the soup delightfully creamy.
8. Garnish and Serve:
Now it’s time to serve! Dish up the soup hot in bowls, garnishing each one with crumbled bacon and sliced green onions on top. Enjoy every warm, comforting spoonful!
Your Crack Chicken Noodle Soup is ready to be devoured! It’s a wonderfully creamy dish that balances rich flavors with heartiness—a perfect meal for any day!
Can I Use Frozen Chicken for This Soup?
Absolutely! If you’re using frozen chicken, just be sure to thaw it completely before cooking. A quick method is to submerge it in a sealed plastic bag in cold water. You can also cook it frozen but it will take longer; just ensure it’s fully cooked before shredding.
Can I Make This Soup in Advance?
Yes, you can prepare the soup ahead of time! To do this, you can cook and cool everything up to adding the cream and cheese. Store it in an airtight container in the fridge for up to 3 days, then when you’re ready to enjoy, reheat gently and add the cream and cheese just before serving.
How to Store Leftovers?
Leftover soup should be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it! Just be aware that the cream might separate slightly upon reheating, so stir well after thawing.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free version, consider coconut milk or a creamy plant-based milk, but keep in mind the flavor profile will change slightly.
