Description
This creamy Crack Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and egg noodles in a rich broth, enhanced with cream cheese and cheddar cheese. It’s the perfect dish for cozy nights or when you crave comfort food!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked egg noodles
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Place the boneless, skinless chicken breasts in a large pot or Dutch oven.
- Pour in the chicken broth and water, ensuring the chicken is fully submerged.
- Add the diced onion, minced garlic, sliced carrots, and sliced celery to the pot.
- Sprinkle in the dried thyme, dried oregano, salt, and black pepper. Stir gently to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Carefully remove the chicken from the pot using tongs and place it on a cutting board. Let it cool for a few minutes.
- Shred the chicken using two forks or your hands, then return it to the pot.
- Add the uncooked egg noodles to the pot and let the soup simmer for an additional 8-10 minutes, stirring occasionally.
- If the soup is too thick, add more chicken broth or water to reach your desired consistency.
- Cut the softened cream cheese into cubes and add it to the pot. Stir until fully melted and incorporated.
- Add the shredded cheddar cheese and stir until melted and creamy.
- Taste the soup and adjust seasoning if necessary.
- Remove the pot from heat and let it sit for a few minutes before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
- Serve with crusty bread or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added heartiness, consider adding more vegetables like peas, corn, or green beans during the last few minutes of cooking.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes