Looking for a comforting and delicious soup recipe that’s perfect for any occasion? Look no further than Crack Chicken Noodle Soup! This creamy and flavorful dish is easy to make and will leave you wanting more with every spoonful.
Why You’ll Love This Recipe?
- The combination of creamy cheese, savory chicken, and crispy bacon creates a mouthwatering flavor profile that is sure to please your taste buds.
- With just a few simple ingredients and minimal prep time, this soup is perfect for a quick weeknight meal or for meal prep for the week ahead.
Ingredient Notes:
- Medium carrot, yellow onion, and celery add a depth of flavor and texture to the soup.
- Cream cheese and cheddar cheese create a creamy and cheesy base for the soup.
- Rotisserie or cooked chicken adds protein and heartiness to the dish.
- Bacon provides a crispy and savory topping.
- Ranch seasoning adds a hint of zesty flavor.
- Fresh parsley, salt, and pepper round out the dish.
Step-by-Step Instructions:
- In a large pot, sauté carrot, onion, and celery in butter until softened.
- Add water and bring to a boil. Break pasta into smaller pieces and add to the pot.
- Stir in cream cheese, heavy cream, cheddar cheese, and Ranch seasoning until melted and combined.
- Add chicken and bacon, and simmer until heated through.
- Season with salt and pepper, and garnish with parsley before serving.
Helpful Tips:
- For a thicker soup, add more cream cheese.
- To make it spicier, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap out the chicken for cooked turkey for a different twist on the recipe.
Expert Tips for the Best Results:
- Use freshly grated cheddar cheese for the best melting and flavor.
- Cook the pasta al dente to prevent it from becoming mushy in the soup.
- Allow the soup to sit for a few minutes before serving to let the flavors meld together.
Serving Suggestions:
Serve this Crack Chicken Noodle Soup with a side of crusty bread or a simple green salad. Pair it with a glass of white wine or a refreshing iced tea for the perfect meal.
Storage and Reheating Tips:
To store leftovers, transfer the soup to a container and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to revive the creaminess.
Frequently Asked Questions:
- Can I use a different type of pasta in this recipe?
Yes, you can use any type of pasta you prefer, such as shells or penne. - Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and reheat it when ready to serve. - Can I freeze this soup?
While you can freeze this soup, the texture of the pasta may change slightly upon thawing.
Conclusion:
Warm up with a bowl of Crack Chicken Noodle Soup and enjoy the creamy, cheesy goodness in every bite. Don’t forget to share your feedback and tag us on social media when you try this recipe!
Print
Crack Chicken Noodle Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Crack Chicken Noodle Soup is a comforting and creamy twist on classic chicken noodle soup. With the addition of cream cheese, cheddar cheese, and ranch seasoning, this soup is rich, flavorful, and perfect for chilly days.
Ingredients
Main Soup:
- 1 medium carrot diced into thin half slices (about ½ cup)
- ½ small yellow onion finely minced (about ¼ cup)
- 1 stalk of celery finely chopped (¼ cup)
- 1 tbsp salted butter
- 9 cups water
- 8 oz thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1 oz packet Ranch seasoning
- 2 cups chopped rotisserie or cooked chicken
Garnish:
- 1 pound bacon (cooked and crumbled)
- Fresh parsley for garnish (optional)
- Salt and pepper (to taste)
Instructions
- Cook Vegetables: In a large pot, sauté carrot, onion, and celery in butter until softened.
- Add Water and Pasta: Pour in water and add pasta. Cook until pasta is tender.
- Add Cream Cheese and Cream: Stir in cream cheese and heavy cream until melted and creamy.
- Stir in Cheese and Seasoning: Add cheddar cheese and ranch seasoning, stirring until well combined.
- Finish Soup: Stir in cooked chicken and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls, top with bacon, parsley, and more cheese if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- This recipe can easily be customized with additional vegetables like peas, corn, or broccoli.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg