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Crack Chicken Noodle Soup

Crack Chicken Noodle Soup

An irresistibly flavorful and comforting meal that will become a family favorite. This recipe elevates classic chicken noodle soup with a touch of creamy richness and bold seasonings, making it the perfect go-to for a quick weeknight dinner or a soothing remedy.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 large yellow onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low sodium preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 8 ounces egg noodles
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup chopped fresh parsley for garnish (optional)
  • 1/4 cup shredded cheddar cheese for garnish (optional)
  • 1 tablespoon ranch seasoning mix optional, for extra 'crack' flavor

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the pot, set aside, and cut into smaller pieces if desired.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  2. Add the chopped onion, diced carrots, and diced celery to the same pot. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables are softened.
    1 large yellow onion, 2 medium carrots, 2 stalks celery
  3. Stir in the minced garlic and cook for another minute until fragrant. Add the dried thyme, dried rosemary, black pepper, and salt. If using, stir in the ranch seasoning mix.
    3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1 tablespoon ranch seasoning mix
  4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
    6 cups chicken broth
  5. Add the egg noodles to the simmering soup and cook according to package directions, usually about 8-10 minutes, until al dente.
    8 ounces egg noodles
  6. Stir in the heavy cream (or half-and-half) and the cooked chicken. Heat through gently for a few minutes – do not boil after adding the cream.
    1/2 cup heavy cream or half-and-half, 1 pound boneless, skinless chicken breasts or thighs
  7. Ladle the Crack Chicken Noodle Soup into bowls. Garnish with fresh parsley and shredded cheddar cheese, if desired.
    1/4 cup chopped fresh parsley, 1/4 cup shredded cheddar cheese

Notes

Allow the soup to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat on the stovetop or in the microwave. Add broth or water if thickened. Thaw frozen soup overnight or reheat directly from frozen.