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Creamy Crack Chicken Noodle Soup

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A quick and comforting homemade chicken noodle soup with a rich, creamy broth and tender chicken, perfect for cozy evenings and busy nights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), cooked and shredded
  • 8 ounces (225 g) egg noodles, fresh or dried
  • 4 ounces (115 g) cream cheese, softened (full-fat recommended)
  • 4 cups (950 ml) chicken broth, homemade or store-bought (low-sodium optional)
  • 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
  • 2 tablespoons (30 g) butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of dried thyme or rosemary

Instructions

  1. Place chicken breasts in a soup pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until cooked through (internal temperature 165°F / 74°C). Remove and let cool slightly, then shred with two forks. Set aside.
  2. In the same pot, melt butter over medium heat. Add diced onions, celery, and carrots. Cook for 5-7 minutes until softened and fragrant, stirring occasionally. Add minced garlic in the last minute to avoid burning.
  3. Lower heat and stir in softened cream cheese until it melts completely and forms a smooth sauce with the veggies. Slowly pour in chicken broth, whisking to combine evenly.
  4. Stir in heavy cream, then season with salt, pepper, and optional thyme or rosemary. Let soup come to a gentle simmer for about 5 minutes.
  5. Add egg noodles directly to the soup pot. Cook for 6-8 minutes (or according to package instructions) until tender but still slightly firm, stirring occasionally to prevent sticking.
  6. Add shredded chicken back into the soup and warm through for 2-3 minutes. Stir in fresh parsley.
  7. Adjust salt and pepper to taste. Serve hot.

Notes

If cream cheese isn’t soft enough, microwave in 10-second bursts until pliable to avoid lumps. Don’t rush simmering after adding cream to prevent curdling. If soup is too thick, add a splash of broth or water. For thicker soup, add a teaspoon of cornstarch mixed with cold water at the end. Toast noodles lightly in a dry pan before adding for nuttier flavor. Shred chicken while warm for best texture. Add noodles at the end to avoid mushiness. Soup stores well in fridge for 3 days and freezes up to 3 months.

Nutrition

Keywords: chicken noodle soup, creamy chicken soup, comfort food, easy soup recipe, homemade soup, creamy crack chicken, quick dinner

Find it online: https://cooltastes.com/creamy-crack-chicken-noodle-soup-recipe-easy-homemade-comfort-meal/