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crack chicken noodle soup recipe
Ben Carraoli

Crack Chicken Noodle Soup Recipe

This Crack Chicken Noodle Soup is the perfect comfort food that blends tender chicken, smoky bacon, creamy cheese, and egg noodles into one irresistible bowl. It's hearty, cozy, and sure to warm you up from the inside out. Perfect for family dinners or chilly nights, this soup delivers bold flavor with every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Calories: 540
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or chopped (use rotisserie for richer flavor)
  • 1 medium onion diced (adds sweetness and depth)
  • 2 cloves garlic minced (enhances savory flavor)
  • 2 tablespoons butter for sautéing and richness
  • 2 medium carrots peeled and sliced (adds color and sweetness)
  • 2 celery stalks sliced (gives an earthy crunch)
  • 6 cups chicken broth use low-sodium for better control of salt
  • 1 cup heavy cream for creamy texture, can use half-and-half
  • 8 ounces cream cheese softened (use full-fat for best melt)
  • 1 cup cooked bacon crumbled (smoky flavor enhancer)
  • 1 teaspoon garlic powder boosts savory profile
  • 1 teaspoon dried parsley adds herbal touch
  • 1/2 teaspoon black pepper for mild heat
  • 2 cups egg noodles they soak up flavor well; cook separately if prepping ahead
  • 1 cup shredded cheddar cheese freshly grated melts smoother

Method
 

  1. Start by melting butter in a large pot over medium heat. Once melted, add in diced onions, carrots, and celery. Let them cook for about 5–7 minutes until they begin to soften and release a fragrant aroma. These vegetables form the aromatic base of your soup.
  2. Next, add in the minced garlic and cook it for another minute. Be sure not to burn it—just long enough to become fragrant. This step builds a strong, savory foundation for the broth. Stir frequently so nothing sticks to the bottom of the pot.
  3. Pour in the chicken broth and add your shredded cooked chicken. Sprinkle in the garlic powder, dried parsley, and black pepper. Stir well to combine everything evenly. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to develop.
  4. If you’re using rotisserie chicken, this is where it truly shines. The broth will absorb those deep roasted flavors, giving your soup a home-cooked feel without extra effort. Let it simmer gently so the vegetables remain tender.
  5. Now, stir in the softened cream cheese. It’s important that the cream cheese is at room temperature so it melts smoothly without clumping. Continue stirring until it’s fully incorporated into the soup.
  6. After that, pour in the heavy cream. Stir gently to combine everything into a velvety mixture. This is where the soup starts to look and taste rich and indulgent. Don’t let it boil—just a gentle simmer will do.
  7. Add your egg noodles directly to the pot. Cook them according to the package instructions, usually about 7–8 minutes. If you're prepping the soup ahead of time, consider cooking the noodles separately and adding them just before serving to avoid sogginess.
  8. As the noodles cook, they will absorb the broth’s flavor while releasing a little starch into the soup, helping it thicken naturally. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
  9. Once the noodles are cooked, stir in the shredded cheddar cheese. Keep stirring until it melts completely into the soup. Lastly, add in the crumbled cooked bacon. This step adds a smoky, salty layer that ties all the flavors together.
  10. Allow the soup to heat through for a few more minutes. Check the seasoning and adjust if needed. The soup should now be creamy, hearty, and packed with delicious layers of flavor.