– **Title**: Crack Chicken Noodle Soup
– **Ingredients**:
– 1 lb boneless, skinless chicken breasts
– 6 cups chicken broth
– 1 cup carrots, sliced
– 1 cup celery, sliced
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 packet ranch seasoning mix (about 1 oz)
– 1/2 cup cream cheese (softened)
– 8 oz egg noodles
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped for garnish (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables begin to soften, about 5-7 minutes.
2. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Pour in the chicken broth and add the chicken breasts. Stir in the ranch seasoning mix. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through.
4. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
5. Stir in the cream cheese until fully melted and combined into the soup.
6. Add the egg noodles and cook according to package instructions until al dente, typically about 7-8 minutes.
7. Once the noodles are cooked, stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley if desired. Enjoy your Crack Chicken Noodle Soup!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this soup lean. You can swap them for turkey breast or even shredded rotisserie chicken for a quicker option.
Chicken Broth: A must for flavor! If you prefer a lower sodium version, use low-sodium broth. Homemade broth is fantastic if you have it on hand.
Carrots and Celery: These add freshness and crunch. You could use frozen mixed veggies if you’re short on time, or add peas for sweetness.
Ranch Seasoning: This is what makes the soup unique! If you don’t have a packet, try mixing equal parts dill, garlic powder, onion powder, and buttermilk powder (if available).
Cream Cheese: Creamy, dreamy, but you can substitute with Greek yogurt for a lighter option. It may alter the flavor but still gives a nice creaminess.
Bacon: A delicious topping! If you want a vegetarian version, skip it or use crispy tempeh instead for a similar crunch.
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken can sometimes feel tricky, but here’s a simple way to ensure it’s perfect every time.
- Start with a medium-high heat to bring the broth to a boil.
- Keep the pot covered while simmering. This traps steam and helps cook the chicken thoroughly.
- Use a meat thermometer to check for doneness; 165°F (75°C) is the safe point.
- Shredding the chicken after pulling it out allows it to mix well with the flavorful broth.
Taking these steps will help keep your chicken tender and juicy, making your soup even better!
How to Make Crack Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups egg noodles
- 1 packet ranch seasoning mix (1 oz)
- 1 cup cream cheese (8 oz), cubed
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Crack Chicken Noodle Soup will take about 40-50 minutes to prepare. You’ll spend around 25 minutes simmering the soup, plus a bit more time for chopping veggies and getting everything cooked and creamy. It’s simple and perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Chicken and Veggies:
Start by grabbing a large pot or Dutch oven. In it, combine the chicken breasts, chicken broth, diced carrots, diced celery, diced onion, and minced garlic. Turn the heat up to medium-high and bring everything to a boil. Watch carefully so it doesn’t boil over!
2. Simmer the Soup:
Once it’s boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is fully cooked. The chicken should be tender and easy to shred.
3. Shred the Chicken:
After the chicken is cooked, take it out of the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot—you want all that yummy flavor back in!
4. Add Ranch and Cream Cheese:
Now, stir in the ranch seasoning mix and the cubed cream cheese. Mix well until the cream cheese is melted and thoroughly combined. This will give your soup a creamy and rich texture!
5. Cook the Noodles:
Next, add the egg noodles to the pot. Let everything simmer again for 10-12 minutes, or until the noodles are cooked al dente. Make sure to stir occasionally so the noodles don’t stick together.
6. Mix in Cheese and Bacon:
Once the noodles are cooked, stir in the shredded cheddar cheese and the crumbled bacon. Keep mixing until the cheese is melted and the soup is nice and creamy. It smells amazing already!
7. Season and Serve:
Finally, taste your soup and add salt and pepper as needed. Ladle the soup into bowls and top it off with some chopped green onions for a fresh crunch. Enjoy your warm and comforting Crack Chicken Noodle Soup!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken breasts, there’s no need to thaw them first. Just increase the simmering time by about 10-15 minutes to ensure they cook thoroughly. Make sure to check that the internal temperature reaches 165°F (75°C) before shredding.
What If I Don’t Have Ranch Seasoning Mix?
No problem! If you don’t have ranch seasoning mix, you can create your own by mixing 1 tsp each of dried dill, garlic powder, onion powder, and parsley, along with a pinch of salt and black pepper. This will still give you that delicious flavor boost!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over medium heat or in the microwave. You may need to add a little extra broth or water to get the desired consistency, as the noodles will absorb some of the liquid over time.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup up to the point of adding the cheese and bacon, then refrigerate it for up to 2 days. When you’re ready to serve, simply reheat the soup on the stove, then stir in the cheese and bacon to keep them nice and fresh.
