Crack Chicken Noodle Soup is ultimate comfort food that blends the heartiness of chicken noodle soup with creamy Crack Chicken. This dish quickly got popular in homes and kitchens around the world ‘cause it’s so easy and tasty. The name “Crack Chicken” comes from how addictive it tastes, with rich flavour and creamy texture that leave you wanting more.
One reason why Crack Chicken Noodle Soup is so loved is its cozy feeling on cold days or when you’re feeling under the weather. There’s something really soothing about a warm bowl of soup that fills the kitchen with good smells, inviting you to grab a spoon and relax. It reminds you of old family dinners or just makes a chilly evening better.
What is Crack Chicken Noodle Soup?
Crack Chicken Noodle Soup is a fun mix of classic chicken noodle soup and that creamy Crack Chicken everyone loves. Originally, Crack Chicken was made slow in a crockpot with tender chicken, cream cheese, and spices for a super rich taste. It became a hit pretty fast because of its comforting vibe and easy prep for weeknight meals.
Then someone had a great idea: why not pour that creamy Crack Chicken into soup? By adding noodles, broth, and veggies, it turned into a full meal that's both filling and creamy. Now it’s a favourite in many kitchens.
Flavor-wise, it’s a nice balance of savory, creamy, and aromatic notes. Key parts include juicy chicken, soft cream cheese, and tasty broth, with noodles and veggies thrown in. Together they make a bowl that not only tastes great but also warms you up inside.
Key Ingredients
The magic of Crack Chicken Noodle Soup is all in its simple ingredients that come together to make a warm and filling bowl of yum. Here’s what you need:
- Chicken: Breasts or thighs both work. Cooked and shredded chicken makes the soup richer.
- Cream Cheese: Gives that smooth, creamy texture. It also helps bind all the flavours.
- Noodles: Egg noodles are classic, but you can use rice noodles too. Fresh or homemade noodles taste even better.
- Broth: Homemade broth adds more depth, but store-bought is quick and easy.
- Veggies: Carrots, celery, and onions are common. They add colour, nutrition, and crunch.
- Seasoning: Italian seasoning, plus salt and pepper. It really brings out the flavours.
Nutritional Information
Besides taste, Crack Chicken Noodle Soup gives you a balanced meal with good nutrients. Here’s a rough idea per serving:
- Calories: About 350–400 calories, depending on how much you put in.
- Carbs: Around 30–35 g, mostly from noodles and veggies.
- Fat: 15–20 g, thanks to the cream cheese and chicken.
- Protein: 25–30 g, a great source of lean protein.
And here’s why it's kinda good for you:
- Chicken: Packed with protein and good for muscles.
- Cream Cheese: Gives you calcium for strong bones.
- Vegetables: Carrots, celery, and onions give vitamins, minerals, and fibre.
- Garlic: Has antioxidants and can help your immune system.
Detailed Recipe for Crack Chicken Noodle Soup
Ingredients
- 1 lb chicken breasts or thighs
- 8 oz cream cheese
- 4 cups chicken broth
- 8 oz egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- Prep: Chop veggies and shred chicken if it’s cooked already (about 10 mins).
- Cook Chicken: In a big pot, add chicken and a little broth. Cook till no pink is left and you can shred it (15 mins).
- Sauté: Remove chicken, then cook onion, carrots, celery, and garlic in the same pot till soft (10 mins).
- Combine: Put chicken back, pour in broth, add noodles and cream cheese. Stir till cheese melts (10 mins).
- Simmer: Let soup simmer till noodles are done and flavours mix, about 30 mins.
- Serve: Ladle into bowls, sprinkle parsley, and enjoy hot (5 mins).
Cooking Tips and Tricks
- Swap cream cheese for Greek yogurt if you want it lighter but still creamy.
- Add red pepper flakes or chopped jalapeño if you like heat.
- Use low-fat cream cheese or broth to cut fat.
- To store, cool completely then put in an airtight container. Fridge for 3–4 days.
- Reheat with a splash of broth so it doesn’t get too thick.
Popular Variations
- Low-Carb: Replace egg noodles with zucchini noodles or spiralized veggies.
- Spicy: Stir in jalapeños or hot sauce for a kick.
- Vegetarian: Use tofu or seitan instead of chicken and veggie broth.
- Instant Pot: Sauté veggies, then add all and cook on high for 10 mins with natural release.
Benefits of Making Your Own Soup
- Healthier than store-bought because it has fewer add-ons and preservatives.
- Customizable so you can tweak ingredients to your taste or diet.
- Cost-Effective—cheaper than takeout or canned soup.
- Family Fun—cooking together is a great way to bond and learn kitchen skills.
Customer Reviews and Testimonials
- Emma G.: “This soup brought my family together on a chilly night. Everyone gobbled it up!”
- David T.: “I used turkey leftovers instead of chicken, and it was phenominal! New fav recipe!”
- Sarah P.: “It’s not just soup, it’s a hug in a bowl. Perfect when you’re sick.”
FAQs
- What can I substitute for cream cheese? Try Greek yogurt or cottage cheese for a healthier but still creamy fix.
- Can I add other veggies? Sure thing! Spinach, peas, or corn work great for extra colour and nutrition.
- How long does it last in the fridge? Up to 3–4 days in an airtight container.
- Can I freeze it? Yep! Cool it down, then freeze in a sealed container for up to 3 months.
- Best sides? Crusty bread, garden salad, or garlic toast make a complete meal.
Conclusion
Crack Chicken Noodle Soup is a fave for good reason—its warm flavours and creamy texture fit any occasion. Try this recipe and make it your own!
References
For more info, check out cooking blogs, nutrition sites, and family recipe collections.
Crack Chicken Noodle Soup
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 chopping board
- 1 ladle
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups egg noodles
- 1 cup heavy cream For a lower-calorie version, you can substitute with coconut milk or a light cream option.
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 packet Ranch dressing mix
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- to taste optional fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add the boneless, skinless chicken breasts to the pot, along with chicken broth and water. Bring the mixture to a boil.
- Once boiling, reduce heat to medium-low and cover. Let the chicken simmer for 15 minutes, or until fully cooked and easily shredded.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the Ranch dressing mix, dried thyme, salt, black pepper, and frozen mixed vegetables. Let it simmer for 5 minutes.
- Add the egg noodles to the pot and cook according to package instructions, usually around 8-10 minutes until tender.
- Once the noodles are cooked, stir in the heavy cream and simmer for an additional 2-3 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
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