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Crack Chicken Noodle Soup
Caroline

Crack Chicken Noodle Soup

Creamy, comforting Crack Chicken Noodle Soup made with tender chicken, bacon, cheddar cheese, and egg noodles. A rich, cozy soup that’s perfect for cold nights and easy meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 0.5 cup cream cheese, softened
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried thyme
  • to taste salt and pepper
  • 8 ounces egg noodles
  • 6 slices bacon, cooked and crumbled
  • to taste green onions or chives, chopped (for garnish)

Equipment

  • large soup pot or Dutch oven
  • cutting board
  • Sharp knife
  • measuring cups and spoons
  • wooden spoon or spatula
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until chicken is fully cooked.
  3. Remove chicken from the pot, shred it with two forks, and set aside.
  4. Stir heavy cream, cheddar cheese, and cream cheese into the pot. Cook over low heat until melted and smooth.
  5. Add egg noodles, parsley, thyme, salt, and pepper. Simmer for 8–10 minutes until noodles are tender.
  6. Return shredded chicken to the pot and stir in crumbled bacon. Taste and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with green onions or chives. Serve hot.

Notes

  • For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cream cheese
  • To prevent overcooked noodles, cook them separately and add before serving
  • This soup thickens as it cools; add broth when reheating
  • Ideal for meal prep and batch cooking