Introduction
When chilly weather beckons or when you’re just in the mood for some soul-soothing food, there’s nothing quite like a bowl of Homemade Crack Chicken Noodle Soup. Merging the creamy richness of “crack chicken” (so named for its addictive flavors) with the homely goodness of a classic chicken noodle soup, this dish promises a delightful symphony of flavors. Let’s dive into this hearty and wholesome concoction!
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 lb chicken breasts, diced
- 8 cups chicken broth
- 1 cup heavy cream
- 1 package (8 oz) cream cheese, cubed
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 8 oz egg noodles
- 6 bacon strips, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add diced chicken breasts to the pot and cook until no longer pink.
- Pour in the chicken broth, heavy cream, and add the cubed cream cheese. Stir occasionally, allowing the cream cheese to melt into the soup.
- Season with parsley, dill, garlic powder, onion powder, salt, and black pepper. Bring the soup to a gentle boil.
- Add the egg noodles and let them cook until tender, following the package’s instructions, usually for about 8-10 minutes.
- Once noodles are cooked, stir in the crumbled bacon and shredded cheddar cheese until the cheese is melted.
- Serve hot, garnishing each bowl with sliced green onions.
Notes
- For a richer flavor, consider using bone broth in place of regular chicken broth.
- To make it even more hearty, add more vegetables of your choice or even some diced potatoes.
FAQ
1. Can I use rotisserie chicken instead of fresh chicken breasts? Absolutely! Shred your rotisserie chicken and add it to the soup. This saves on cooking time and provides a deeper chicken flavor.
2. How do I store the leftover soup? Cool the soup, then store in an airtight container in the refrigerator. Consume within 3-4 days for the best flavor and texture.
3. Can I make this soup in a slow cooker? Yes! Add all the ingredients except the noodles, bacon, cheddar, and garnishes. Cook on low for 6-7 hours or high for 3-4 hours. Add noodles during the last 20 minutes of cooking and finish with bacon and cheddar.