Print

Crack Chicken Noodle Soup

Bowl of crack chicken noodle soup with creamy cheesy broth, egg noodles, and fresh parsley garnish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, cheesy, and loaded with tender chicken and egg noodles, this crack chicken noodle soup is comfort food at its finest. Ready in about 35 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups chicken broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces egg noodles
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook for 5 to 7 minutes, turning once, until golden brown. Remove chicken and set aside on a plate.
  2. In the same pot, add diced onion and cook for 3 to 4 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant. Do not let garlic burn.
  3. Pour in chicken broth and add thyme, rosemary, and bay leaf. Stir to combine and bring to a boil over high heat.
  4. Add egg noodles and cook according to package directions, pulling them 1 minute early. They will continue to soften in the hot broth.
  5. Reduce heat to medium-low. In a small bowl, mix softened cream cheese, sour cream, and shredded cheddar until fully smooth with no lumps.
  6. Add the cheese mixture to the pot a few spoonfuls at a time, stirring gently after each addition until the broth is fully creamy and smooth.
  7. Return the seared chicken to the pot. Simmer on low for 5 minutes until chicken is cooked through.
  8. Season with salt and pepper. Remove bay leaf. Garnish with fresh parsley and serve hot.

Notes

  • Soften cream cheese at room temperature for at least 20 minutes before starting. Cold cream cheese can cause lumps in the broth.
  • Pull egg noodles 1 minute before the package says. They continue cooking in the hot soup and can turn mushy if overcooked.
  • Add extra chicken broth when reheating as noodles absorb liquid overnight.
  • To freeze, leave noodles out entirely. Store broth and chicken for up to 3 months and add freshly cooked noodles when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-crack-chicken-noodle-soup/