Description
This Crack Chicken Noodle Soup is a creamy, comforting dish packed with flavor. Shredded chicken, tender vegetables, and a rich broth come together with cream cheese and cheddar for an irresistible creamy texture. Perfect for a cozy family meal, this soup is sure to be a new favorite!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 6 cups chicken broth (or low-sodium broth)
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- 1 1/2 cups egg noodles (or any noodle of choice)
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes until softened.
- Add minced garlic, carrots, and celery, and sauté for an additional 3 minutes until the vegetables begin to soften.
- Add Broth and Chicken:
- Pour in the chicken broth, add the shredded chicken, and stir to combine. Bring the soup to a gentle boil.
- Incorporate Cream Cheese:
- Reduce the heat to low. Add cubed cream cheese, stirring until it melts and blends smoothly into the broth.
- Add Seasonings and Cheese:
- Mix in shredded cheddar cheese, dill, parsley, salt, and pepper. Stir until the cheese has melted and is well incorporated into the soup.
- Cook Noodles:
- Stir in the egg noodles and cook for 7-10 minutes or until the noodles are tender.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- You can use any type of noodle, such as penne or fusilli, instead of egg noodles.
- For a lighter version, you can use light cream cheese or a dairy-free alternative.
- If you prefer a more hearty soup, you can add more vegetables like peas or corn.
- To make it spicier, add a pinch of red pepper flakes when sautéing the vegetables.
- This soup can be made ahead of time and stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of the soup)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg