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Crack Chicken Noodle Soup
Isla Marie

Crack Chicken Noodle Soup

A rich, creamy, and comforting chicken noodle soup made with tender shredded chicken, soft egg noodles, and a savory, velvety broth. This hearty soup feels indulgent while still being practical for family dinners and cozy nights at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil or butter
  • 1 medium onion chopped
  • 3 medium carrots diced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 8 oz cream cheese softened (or 1 cup heavy cream)
  • 2 cups egg noodles
  • 1 teaspoon dried parsley or thyme
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add chicken and pour in chicken broth. Bring to a gentle simmer and cook until the chicken is fully cooked and tender.
  5. Remove the chicken, shred it with two forks, and return it to the pot.
  6. Lower the heat and stir in cream cheese (or heavy cream) until fully melted and smooth.
  7. Add egg noodles and cook until tender, stirring occasionally.
  8. Season with salt, pepper, and herbs. Adjust consistency with extra broth if needed.
  9. Serve warm.

Video

Notes

  • For a lighter version, use reduced-fat cream cheese or extra broth.
  • If planning to freeze, prepare the soup without noodles and add them fresh when reheating.
  • Stir frequently after adding dairy to keep the soup smooth and creamy.