Description
Creamy Crack Chicken Noodle Soup is a comforting and hearty dish made with shredded chicken, vegetables, and creamy cheeses, perfect for a cozy meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 8 ounces egg noodles
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and celery to the pot, cooking for about 5 minutes until they start to soften.
- Pour in the chicken broth and bring to a boil. Stir in the dried thyme, dried parsley, black pepper, and salt.
- Once boiling, add the egg noodles and cook according to package instructions, usually about 7-8 minutes, until al dente.
- Reduce the heat to low and stir in the shredded chicken, cream cheese, and cheddar cheese. Cook until the cheeses are melted and the soup is creamy, about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Add a handful of spinach or kale in the last few minutes of cooking for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg