Creamy Crack Chicken Noodle Soup
A comforting dish that embodies warmth and satisfaction in every spoonful, featuring tender chicken, comforting noodles, and a flavorful broth.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Mixing Spoon
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breasts About 2 chicken breasts, providing lean protein.
- 8 ounces Egg Noodles Absorb the creamy broth well.
- 4 cups Low-Sodium Chicken Broth Foundation of the soup, contributes depth and flavor.
- 8 ounces Cream Cheese Adds a rich, creamy texture.
- 1 medium Onion, diced Provides a savory base flavor.
- 3 cloves Garlic, minced Contributes a pungent, aromatic quality.
- 2 medium Carrots, diced Adds sweetness and color.
- 2 stalks Celery, diced Brings a refreshing crunch.
- 1 tablespoon Parsley, chopped For garnish, adds freshness.
- Salt and Pepper To taste for seasoning.
Instructions
- Begin by preparing your ingredients. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic and set these vegetables aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, stirring occasionally until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to burn it.
- Next, incorporate the diced carrots and celery into the pot. Sauté the vegetables together for another 5 minutes.
- Once the vegetables are tender, add the chicken breasts to the pot. Pour in the chicken broth, ensuring that the chicken is fully submerged. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the chicken simmer for about 15-20 minutes, or until cooked through.
- While the chicken is cooking, bring a separate pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- After the chicken is cooked, remove it from the pot and shred it using two forks or chop it into bite-sized pieces.
- Return the shredded chicken to the pot, stirring to combine with the broth and vegetables. Add the softened cream cheese to the pot, stirring continuously until it melts and becomes fully incorporated into the soup.
- Once the cream cheese has blended into the broth, add the cooked egg noodles. Stir gently to combine.
- Season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes.
- Finally, remove the pot from heat and stir in the fresh parsley. Serve the soup hot, garnished with additional parsley if desired.
Notes
For variations, consider adding different vegetables, using rotisserie chicken, or making it spicier with jalapeños.