Indulge in the comfort of Crack Chicken Noodle Soup, a rich and creamy dish combining tender chicken, crispy bacon, and cheesy goodness. This soup is perfect for chilly nights and sure to satisfy your cravings with its delightful blend of flavors.
Ingredients
- 1 tablespoon salted butter
- 1 medium carrot, diced into thin half slices (about ½ cup)
- 1 stalk celery, finely chopped (¼ cup)
- ½ small yellow onion, finely minced (about ¼ cup)
- 9 cups water
- 8 ounces thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 ounce Ranch seasoning mix
- 1 packet top ramen seasoning
- 2 cups rotisserie or cooked chicken, chopped
- 1 pound bacon, cooked and crumbled
- Fresh parsley, for optional garnish
- Salt and pepper, to taste
Instructions
Prep and Cook Vegetables
- Start the Base:
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add diced carrots, celery, and onions. Sauté for 2 to 3 minutes until onions are soft.
Cook Pasta
- Prepare the Soup:
- Pour in 8 cups of water and bring the mixture to a boil.
- Once boiling, add pasta. Reduce heat to medium-low and simmer until pasta is tender, stirring frequently.
Add Creaminess and Flavor
- Integrate Creamy Elements:
- Add chunks of cream cheese and heavy cream to the pot, stirring continuously until the cream cheese melts completely.
- Stir in the cheddar cheese until melted and smooth.
- Mix in Ranch seasoning and ramen seasoning packet until fully incorporated.
Add Proteins
- Final Touches:
- Stir in the chopped chicken and crumbled bacon. Add chopped parsley if using.
- If the soup is too thick, add up to 1 additional cup of water to achieve desired consistency. Adjust the seasoning with salt and pepper.
Serve
- Finish and Serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra bacon and fresh parsley if desired.
Notes
- Convenience: Utilize rotisserie chicken for quicker preparation.
- Customization: For a richer soup, use less water. Adjust the liquid based on how thick you prefer your soup.
- Serving Tip: The soup thickens as it sits due to the pasta absorbing the broth. Add water to thin it out if needed, adjusting seasonings accordingly.
Nutritional Information (per serving)
- Calories: 584 kcal
- Carbohydrates: 14 g
- Protein: 22 g
- Fat: 48 g
- Saturated Fat: 22 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 18 g
- Trans Fat: 1 g
- Cholesterol: 128 mg
- Sodium: 923 mg
- Potassium: 281 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 2093 IU
- Vitamin C: 1 mg
- Calcium: 249 mg
- Iron: 1 mg
Conclusion
Crack Chicken Noodle Soup is a hearty, comforting soup that's loaded with flavor from creamy cheeses, savory bacon, and tender chicken. It's a perfect dish to warm you up on a cold day or to serve as a fulfilling meal any time. Enjoy this decadent twist on traditional chicken noodle soup and make it a new favorite in your recipe collection!
Crack Chicken Noodle Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
Crack Chicken Noodle Soup combines tender chicken, creamy cheese, smoky bacon, and hearty noodles in a rich broth, making it the ultimate comfort food. This soup is perfect for chilly days or anytime you need a cozy, satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 8 ounces egg noodles
- 6 slices bacon, cooked and crumbled
- Green onions or chives, chopped (for garnish)
Instructions
-
Prepare the Base:
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
-
Cook the Chicken:
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken, shred it, and set aside.
-
Add Cream and Cheeses:
- Stir in heavy cream, shredded cheddar cheese, and cream cheese to the pot. Cook on low heat until the cheeses are melted and the soup is creamy.
-
Add Noodles and Seasonings:
- Add the egg noodles, parsley, thyme, salt, and pepper to the pot. Continue to simmer until the noodles are tender, about 10 minutes.
-
Finish the Soup:
- Return the shredded chicken to the pot. Add the crumbled bacon and stir to combine. Adjust seasoning with additional salt and pepper if needed.
-
Serve:
- Serve the soup hot, garnished with chopped green onions or chives.
Notes
- For a lighter version, substitute the heavy cream with half-and-half and use low-fat cream cheese.
- This soup can be made in a slow cooker by adding all ingredients except noodles and garnishes and cooking on low for 6-8 hours. Add noodles 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
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