Can I Freeze This Soup?

Absolutely! Freezing crack chicken noodle soup is a great way to preserve it for future meals. Just note that the noodles may become softer upon thawing, so consider undercooking them slightly before freezing.

How Long Does It Stay Fresh?

In the fridge, crack chicken noodle soup stays fresh for about 3-4 days. In the freezer, it can last up to 2-3 months. Always check for signs of spoilage, such as off smells or mold.

Can I Use Leftover Chicken?

Yes, using leftover chicken is a fantastic idea! Shred it and mix it into the soup during the final stages of preparation. It saves time and reduces food waste—win-win!

Why Crack Chicken Noodle Soup is a Crowd Pleaser

There’s something magical about dishes that bring people together, and crack chicken noodle soup fits the bill perfectly. Its universal appeal lies in its ability to cater to diverse palates while delivering pure comfort.

Crack Chicken Noodle Soup: How to Make It Explosion of Flavor in 7 Steps

Description

A creamy, flavorful twist on classic chicken noodle soup that’s so good it’s called “crack.” This comforting dish is perfect for cold days or when you’re craving something hearty and satisfying. Follow this easy step-by-step guide to make your own batch at home!

Ingredients

Scale

4 cups chicken broth
1 lb boneless, skinless chicken breast or thighs
8 oz egg noodles (or whole grain noodles for a healthier option)
2 medium carrots, diced
2 stalks celery, chopped
1 large onion, diced
3 cloves garlic, minced
1 cup shredded cheddar cheese (optional)
½ cup heavy cream or coconut milk
Salt and pepper to taste
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic; sauté until translucent. Stir in the diced carrots and celery, cooking for about 5 minutes until softened.
Add Chicken and Broth : Place the chicken into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked.
Shred the Chicken : Remove the chicken from the pot, shred it using two forks, and set aside.
Cook the Noodles : Add the egg noodles to the pot and cook according to package instructions, usually around 8-10 minutes.
Finish with Creaminess : Stir in the heavy cream (or coconut milk) and shredded cheese (if using). Return the shredded chicken to the pot and season with salt, pepper, and thyme.
Serve Hot : Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Notes

For a spicy variation, add a dash of sriracha or red pepper flakes during the last few minutes of cooking.

Use low-sodium chicken broth if you’re watching your sodium intake.

Substitute heavy cream with coconut milk for a dairy-free alternative.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 75 mg