Crack Chicken Noodle Soup
This creamy and flavorful Crack Chicken Noodle Soup is a comforting dish perfect for chilly days. It combines tender chicken, hearty noodles, and a blend of spices for a delightful meal.
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.
Notes
For a lower-calorie version, you can substitute heavy cream with coconut milk or a light cream option. Feel free to add other vegetables such as spinach or kale for extra nutrition. This soup can be stored in the refrigerator for up to 4 days or frozen for later use. Thaw and reheat to enjoy.