This Crack Chicken Noodle Soup is a warm bowl full of goodness. With tender chicken, tasty noodles, and a creamy broth, it’s perfect for any chilly day or a cozy night in!
If you’re like me, you’ll find it comforting when the weather turns cold. I love making a big pot, so I can enjoy leftovers all week—easy meals are the best kind of meals!
Key Ingredients & Substitutions
Chicken Breasts: For the soup, boneless, skinless chicken breasts are great for easy shredding. You can use thighs for more flavor or even shredded rotisserie chicken for a faster option!
Chicken Broth: This adds depth to your soup. If you’re in a pinch, low-sodium broth works well or even homemade stock. You can substitute vegetable broth for a vegetarian version.
Egg Noodles: These are classic for noodle soup, but any pasta can work. Try using whole wheat or gluten-free pasta, just adjust the cooking time as needed.
Ranch Seasoning Mix: This adds a zing to the soup. You can make your own blend using dried herbs like dill, parsley, and garlic powder if you prefer a healthier option.
Cream Cheese: It adds creaminess to the soup. If you’re avoiding dairy, try using a plant-based cream cheese or coconut cream for a non-dairy option.
How Can I Ensure My Chicken Is Perfectly Cooked and Shredded?
Cooking chicken for soup can be tricky, so here’s how to get it right. Start with bringing your chicken and broth to a boil, then simmer gently. This way, the chicken stays moist and tender.
- After 15-20 minutes, check if the chicken is cooked—no pink inside and juices run clear.
- Use two forks to shred the chicken after removing it from the pot. Pull it apart gently for better texture.
Don’t be afraid to taste the chicken as you go; it helps gauge if it’s seasoned well with the broth! This will set a great base for your soup.
How to Make Crack Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup cream cheese, cubed
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt to taste
How Much Time Will You Need?
This delightful soup will take about 30-35 minutes to prepare and cook. You’ll spend about 15-20 minutes simmering the chicken, and the rest of the time getting your veggies ready and cooking everything together. It’s a cozy meal that comes together quickly!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, combine the chicken breasts and chicken broth. Place it over medium-high heat and bring it to a boil. Once it’s bubbling, reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the chicken is fully cooked and no longer pink inside.
2. Prepare the Vegetables:
While the chicken is cooking, grab a separate bowl and mix together the diced carrots, celery, and onion. This will add lots of flavors and nutrients to your soup!
3. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot with tongs and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces and set it aside for later.
4. Add the Veggies and Seasoning:
Now, to the chicken broth, add the prepared vegetables, ranch seasoning mix, garlic powder, onion powder, and black pepper. Stir everything well and bring it back to a boil.
5. Cook the Noodles:
Add the egg noodles to the boiling soup. Cook them according to the package instructions, which is usually around 7-8 minutes. Stir occasionally!
6. Combine Everything:
Once the noodles are tender, return the shredded chicken to the pot. Add the cubed cream cheese next. Stir until the cream cheese has melted and blended into the soup.
7. Final Touches:
Give the soup a taste and add salt if needed. Let it cook for another few minutes to ensure everything is heated through and the flavors meld together.
8. Serve and Enjoy!
Once it’s ready, ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the cozy warmth of your Crack Chicken Noodle Soup!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use rotisserie chicken for a quicker option, just add it in during step 6 without cooking it first. You can also use bone-in chicken, but remember to cook it a bit longer before shredding.
Can I Substitute the Egg Noodles?
Yes, you can use other types of pasta, such as rotini or penne. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose, as some may require longer or shorter cooking times.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing the soup without the noodles, as they can get mushy. Reheat gently on the stovetop or in the microwave!
Can I Make This Soup Vegetarian?
Yes! Replace the chicken with chickpeas or tofu for protein, and use vegetable broth instead of chicken broth. You can also add extra vegetables for more flavor and texture. Just keep an eye on the cooking times for any additional ingredients!
