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Crack Chicken Noodle Soup: A Comforting Twist on Classic Chicken Soup
There’s nothing more comforting than a warm bowl of chicken noodle soup, especially when you’re in need of a pick-me-up. Enter Crack Chicken Noodle Soup—a creamy, cheesy, and utterly addictive take on the classic. Whether you’re battling a cold or just craving something rich and satisfying, this twist on a beloved dish is sure to hit the spot. The name might sound playful, but this recipe is serious about flavor, combining tender chicken, hearty noodles, and a velvety soup base that’s packed with savory goodness.
Here’s how to make this crowd-pleasing dish that’s as comforting as it is indulgent.
Ingredients for Crack Chicken Noodle Soup
For the Soup:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 2 cups water
- 1 1/2 cups carrots, diced or sliced
- 2 celery stalks, diced
- 8 oz egg noodles (or any pasta of your choice)
- 1 packet ranch seasoning mix (or 3 tablespoons homemade ranch seasoning)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
For the Creamy Base:
- 8 oz cream cheese, softened
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese (for that “crack” factor!)
- 1/2 cup cooked bacon, crumbled (optional, but adds an irresistible flavor)
Optional Garnish:
- Fresh parsley, chopped
- Extra shredded cheddar cheese
How to Make Crack Chicken Noodle Soup
Step 1: Cook the Chicken
Start by cooking the chicken. You can either boil or sauté it, depending on your preference. If boiling, simply place the chicken breasts in a pot of water, bring it to a boil, then lower the heat and simmer for about 15-20 minutes, until the chicken is fully cooked and can be shredded easily with a fork.
If you’re sautéing, heat the olive oil over medium heat in a large pot. Season the chicken with a pinch of salt and pepper, and cook the chicken on both sides until golden and cooked through (about 5-7 minutes per side). Once cooked, remove the chicken from the pot, let it rest for a few minutes, and then shred it using two forks. Set
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