Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is a creamy, flavorful soup that combines succulent chicken, hearty noodles, and rich seasonings, perfect for chilly days or whenever you need a cozy dish!
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste salt
- to taste pepper
- 8 ounces egg noodles
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 green onions, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, sliced carrots, and sliced celery. Sauté for another 4-5 minutes until the vegetables are tender.
- Add the chicken breasts to the pot and pour in the chicken broth. Season with thyme, parsley, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to a simmer and cover the pot. Cook for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the egg noodles and cook for 6-8 minutes or until they are al dente.
- Reduce the heat to low and mix in the softened cream cheese until melted and well combined.
- Add the shredded cheddar cheese and stir until melted. Adjust seasoning if needed.
- Serve hot, garnished with chopped green onions.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup can be easily adapted; feel free to add additional vegetables like spinach or peas for more nutrition.
For a low-carb version, substitute egg noodles with zucchini noodles or cauliflower rice.