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Crack Chicken Noodle Soup Recipe

Creamy Crack Chicken Noodle Soup Recipe for Cozy Nights

Enjoy a warm and comforting bowl of Crack Chicken Noodle Soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons salted butter Can substitute with olive oil for a lighter option.
  • 1 medium carrot Diced into thin half-slices for quicker cooking.
  • 1 stalk celery Chopped; can be replaced with green bell peppers.
  • 1 medium yellow onion Shallots can be used for a milder taste.
  • 8 cups water Or low-sodium chicken broth for enhanced flavor.
For the Pasta
  • 8 ounces thin spaghetti Vermicelli or angel hair are acceptable substitutes.
For the Creamy Goodness
  • 8 ounces cream cheese Can be swapped with mascarpone for a different flavor.
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
  • 1 cup cheddar cheese A combination of Monterey Jack and cheddar can provide a nice twist.
For the Seasonings
  • 1 packet ranch seasoning mix Homemade ranch seasoning can be used for freshness.
  • 1 packet Top Ramen seasoning Use similar flavor packets from instant noodles.
For the Protein
  • 2 cups cooked chicken Rotisserie chicken is ideal for convenience.
  • 4 slices bacon Turkey bacon can be used for a lighter option.
For Garnishing
  • fresh parsley Optional garnish for freshness.
  • salt and pepper Essential for seasoning, adjust to taste.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of salted butter in a large stockpot over medium heat. Add diced carrot, chopped celery, and finely chopped onion. Sauté for 2-3 minutes until onion is translucent.
  2. Pour in 8 cups of water or low-sodium chicken broth and bring to a boil. Add thin spaghetti, stirring occasionally. Lower heat and simmer for 8-10 minutes until pasta is tender.
  3. Reduce heat to low and mix in 8 ounces of cream cheese and 1 cup of heavy cream. Stir until melted. Add 1 cup of shredded cheddar cheese and stir until melted.
  4. Sprinkle in the ranch seasoning mix and Top Ramen seasoning, stirring until blended. Simmer for 2-3 minutes.
  5. Fold in chopped cooked chicken and crumbled bacon. Adjust thickness with water or broth if necessary. Season with salt and pepper to taste.
  6. Ladle soup into bowls, garnishing with bacon and parsley if desired. Serve hot alongside bread or salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 5mgCalcium: 300mgIron: 2.5mg

Notes

This soup can be adapted with various veggies for added nutrition and flavor.

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