This Crack Chicken Noodle Soup is the ultimate cozy dish! With tender chicken, delicious noodles, and a blend of creamy goodness, it warms you right up on chilly days.
You know what makes it extra fun? The cheesy flavor! I can’t resist adding extra cheese for a delightful twist. It’s comfort food at its best and super easy to make!
Key Ingredients & Substitutions
Bacon: Bacon adds a deliciously crispy texture and smoky flavor. If you’re looking for a healthier option, turkey bacon or diced pancetta works well too.
Chicken Broth: I prefer low-sodium chicken broth to control saltiness, but homemade broth is even better. If you’re vegetarian, vegetable broth is a great substitute!
Cream Cheese: Cream cheese gives the soup a lovely creamy texture. You can replace it with Greek yogurt or a dairy-free cream cheese if you want to make it lighter or non-dairy.
Egg Noodles: Egg noodles are traditional, but any pasta works! Try whole wheat or gluten-free pasta if you have dietary preferences.
How Do I Get the Bacon Crispy Without Burning It?
Getting bacon crispy is all about the right heat and timing. Here’s how to do it right:
- Start with a cold pan to render the fat slowly.
- Cook the bacon over medium heat and keep an eye on it, flipping as needed.
- Remove it when it’s a deep golden brown. If it looks burnt, it’s too late!
Letting it drain on paper towels will make it even crispier while soaking up excess grease. Enjoy the crunch in your soup!
Crack Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 4 large carrots, chopped
- 4 cups chicken broth (preferably low sodium)
- 2 cups water
- 2 cups cooked shredded chicken breast
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 6 oz egg noodles or your preferred pasta
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 30 minutes for cooking, giving you a total of around 45 minutes to enjoy this delicious soup. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot over medium heat until it’s nice and crispy. Once cooked, remove the bacon and place it on paper towels to drain the extra grease. When it’s cool enough, crumble the bacon and set it aside for later.
2. Sauté the Veggies:
In the same pot where you cooked the bacon, add the diced onion. Sauté until the onion turns translucent, about 3-4 minutes. Then, add the minced garlic and chopped carrots, cooking for another 2-3 minutes until everything smells amazing!
3. Add Broth and Chicken:
Pour in the chicken broth and water, bringing the mixture to a boil. Once it’s boiling, add the shredded chicken, dried thyme, parsley, garlic powder, onion powder, salt, and pepper. Reduce the heat and let it simmer for about 10 minutes until the carrots are tender.
4. Make it Creamy:
While the soup is simmering, take a separate bowl and whisk together the softened cream cheese and heavy cream until it’s nice and smooth. This will give your soup that creamy texture you’d love!
5. Combine and Cook the Noodles:
Slowly stir the cream cheese mixture into the soup until it’s fully incorporated and the soup looks creamy. Then, add the egg noodles and cook for another 7-8 minutes or until the noodles are tender.
6. Final Touches:
Taste your soup and adjust the seasoning if needed—add a little more salt or pepper if you like! Serve the soup in bowls, topped generously with the crumbled bacon and sliced green onions for that extra flavor boost.
Enjoy your rich and comforting Crack Chicken Noodle Soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! This recipe is perfect for using leftover rotisserie chicken or any cooked chicken you have on hand. Just shred it and add it to the pot when instructed.
Can I Freeze This Soup?
Yes, you can freeze it! However, it’s best to freeze the soup without the noodles. Cooked noodles can become mushy upon reheating. Instead, add fresh noodles when you’re ready to reheat the soup. Store in an airtight container for up to 3 months.
What If I’m Dairy-Free?
No worries! You can substitute heavy cream and cream cheese with coconut cream and a dairy-free cream cheese alternative. Just ensure that the flavors blend well by adjusting seasoning if needed.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in the microwave, stirring occasionally for even heating. You may need to add a little extra broth to loosen it up if it thickens.