Description

This Crack Chicken Noodle Soup is the ultimate comfort food! Made with tender chicken, crispy bacon, egg noodles, and a rich, creamy broth, this soup is packed with flavor. A perfect blend of cheddar cheese, cream cheese, and herbs makes it irresistibly delicious ideal for cozy dinners or cold-weather meals!

Ingredients

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Meat:

6 slices bacon (cooked and crumbled)
1 lb boneless, skinless chicken breasts

Produce:

2 carrots (peeled and diced)
2 celery stalks (chopped)
2 garlic cloves (minced)
1 medium onion (diced)
1 green onion or chives (chopped, for garnish)
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme

Canned Goods:

6 cups chicken broth

Pasta & Grains:

8 oz egg noodles

Baking & Spices:

Salt and pepper (to taste)

Oils & Vinegars:

1 tablespoon olive oil

Dairy:

1 cup cheddar cheese (shredded)
1/2 cup cream cheese (softened)
1 cup heavy cream

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Instructions

Cook the Chicken & Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add chicken breasts, season with salt and pepper, and cook until golden brown on both sides (about 4–5 minutes per side). Remove and shred.
- In the same pot, sauté onions, carrots, celery, and garlic until softened (about 5 minutes).
Make the Soup Base:
- Pour in chicken broth, parsley, and thyme.
- Bring to a simmer and let cook for 10 minutes.
Add Creamy Goodness:
- Stir in cream cheese and heavy cream, whisking until smooth.
Cook the Noodles & Add Chicken:
- Add egg noodles and shredded chicken. Cook for 8–10 minutes, until noodles are tender.
Finish with Cheese & Bacon:
- Stir in cheddar cheese until melted.
- Add cooked bacon and mix well.
Serve & Enjoy:
- Garnish with chopped green onions or chives and serve warm!

Notes

Thicker Soup: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) for a thicker consistency.
Spicy Version: Add a pinch of red pepper flakes for extra heat.
Storage: Store in an airtight container in the fridge for 3 days or freeze for up to 2 months.