Why You’ll Love This Recipe
- Rich and Creamy Texture: The combination of cream cheese and heavy cream creates a velvety broth that elevates traditional chicken noodle soup.
- Hearty and Satisfying: Packed with tender shredded chicken and egg noodles, this soup is both filling and comforting.
- Versatile and Customizable: Easily adaptable to various dietary preferences with simple ingredient swaps.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Butter: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Chicken Broth: 6 cups
- Heavy Cream: 1 cup
- Cream Cheese: 8 ounces, softened
- Shredded Chicken: 3 cups (cooked)
- Egg Noodles: 2 cups
- Dried Parsley: 1 teaspoon
- Dried Dill: ½ teaspoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Cheddar Cheese: 1 cup, shredded
- Green Onions: ½ cup, chopped
Directions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in chicken broth and bring to a gentle simmer. Stir in shredded chicken, dried parsley, dried dill, salt, and black pepper. Allow the mixture to simmer for 5 minutes to meld flavors.
- Incorporate Cream Cheese: Reduce heat to low. Add softened cream cheese in small chunks, stirring continuously until fully melted and the broth is smooth.
- Cook Noodles: Stir in egg noodles and let them cook in the simmering soup until tender, about 8-10 minutes.
- Serve: Remove from heat and garnish with chopped green onions before serving.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Low-Carb/Keto: Replace egg noodles with zucchini noodles or cauliflower rice to reduce carbohydrates.
- Dairy-Free: Substitute cream cheese and heavy cream with dairy-free alternatives like coconut milk and dairy-free cream cheese.
- Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce for added heat.
Storage/Reheating
- Storage: Allow soup to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze the soup without the noodles; add freshly cooked noodles when reheating.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or cream to achieve desired consistency. Avoid boiling to prevent curdling.
FAQs
1. Can I make this soup in a slow cooker?
Yes, combine chicken, broth, onion, garlic, and seasonings in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add cream cheese, heavy cream, and cooked noodles in the last 30 minutes.
2. How can I make this soup gluten-free?
Substitute egg noodles with gluten-free pasta or vegetable alternatives like zucchini noodles. Ensure all other ingredients, including broth, are certified gluten-free.
3. Is rotisserie chicken suitable for this recipe?
Absolutely, using rotisserie chicken is a convenient option. Shred approximately 3 cups and add it when the recipe calls for shredded chicken.
4. How do I prevent the cream cheese from clumping?
Ensure the cream cheese is softened to room temperature before adding. Stir continuously over low heat until fully incorporated.
5. Can I freeze leftovers?
Yes, but it's best to freeze the soup without the noodles to prevent them from becoming mushy upon reheating. Add freshly cooked noodles when serving.
Ultimate Guide to Crack Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
Crack Chicken Noodle Soup is a rich and creamy twist on the classic comfort food. Packed with shredded chicken, egg noodles, cream cheese, cheddar cheese, this hearty soup is perfect for cozy nights and family meals. With bold flavors and a velvety texture, it’s sure to become a favorite!
Ingredients
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 3 cups cooked shredded chicken
- 2 cups egg noodles
- 1 tsp dried parsley
- ½ tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
- Simmer the Broth: Pour in chicken broth and bring to a gentle simmer. Add shredded chicken, dried parsley, dried dill, salt, and black pepper. Let simmer for 5 minutes.
- Incorporate Cream Cheese: Reduce heat to low. Add softened cream cheese in small chunks, stirring continuously until fully melted and smooth.
- Cook the Noodles: Add egg noodles and cook in the simmering soup for 8-10 minutes until tender.
- Serve: Remove from heat, garnish with chopped green onions, and serve warm.
Notes
- For the best texture, use softened cream cheese and stir continuously to prevent clumping.
- To freeze, omit the noodles and add fresh ones when reheating.
- Adjust seasoning to taste, and add a spicy kick with jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
