Crack Chicken Noodle Soup is the ultimate comfort food for those cold, cozy days. With tender chicken, creamy broth, flavorful veggies, and a touch of cheddar cheese, this soup has it all! Top it off with crispy bacon crumbles for an extra savory crunch, and you’ve got a dish that’s hard to resist. Perfect for family dinners or when you’re craving something hearty, this soup is sure to become a staple in your recipe collection.

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Fun Fact: Why It’s Called "Crack" Chicken

The term "Crack Chicken" refers to the addictive combination of flavors that come together in this soup. With a creamy base, rich cheese, and the irresistible addition of bacon, this soup has earned its name for being completely crave-worthy and impossible to stop eating!

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat until heated through. You may need to add a bit more chicken broth or water to thin it out, as the noodles tend to absorb the liquid over time. This soup can also be frozen for up to 3 months—just make sure to reheat it gently and add more broth or cream to restore its creamy consistency.

Cooking Tips

For a slightly healthier twist, you can substitute whole wheat noodles or use a low-fat version of the heavy cream and cheese. If you want an extra layer of flavor, try adding a splash of hot sauce or a pinch of red pepper flakes for a kick of heat. Additionally, you can swap out the cheddar for Monterey Jack or pepper jack cheese for a different flavor profile.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 30g
• Sugar: 4g
• Sodium: 700mg
• Fiber: 3g

This Crack Chicken Noodle Soup is the ultimate comfort food, offering creamy, cheesy goodness with tender chicken and savory broth.

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Crack Chicken Noodle Soup Recipe

Ingredients:

• 1 tablespoon olive oil (extra virgin preferred)
• ½ cup carrots, finely diced
• ¼ cup celery, finely diced
• ¼ cup onion, minced (sweet or yellow variety)
• 2 cloves garlic, minced
• 4 cups chicken broth (organic, low sodium recommended)
• 1 cup water
• ½ teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• ¼ teaspoon dried parsley
• 1 pound chicken breasts (free-range, boneless, skinless)
• 8 ounces spaghetti noodles (broken into pieces)
• 1 cup heavy cream (room temperature)
• 2 cups sharp cheddar cheese, freshly grated

For the Topping:

• 3 slices bacon, cooked until crispy and crumbled
• Fresh parsley, finely chopped for garnish

Instructions:

1. Prep the veggies:
   Start by finely dicing your carrots, celery, and onion. Mince the garlic. Ensuring uniform sizes will help the vegetables cook evenly.
2. Sauté the base:
   In a large pot, warm the olive oil over medium heat. Add the diced carrots, celery, and onion to the pot and sauté for about 5 minutes, or until the onions are translucent and the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Season the broth:
   Pour in the chicken broth and water, then stir in the salt, pepper, garlic powder, onion powder, thyme, and parsley. Bring the mixture to a gentle boil to allow the flavors to meld.
4. Cook the chicken:
   Carefully place the chicken breasts into the boiling broth. Reduce the heat to a simmer, cover the pot, and allow the chicken to cook for about 20 minutes, or until it reaches an internal temperature of 165°F (74°C).
5. Shred the chicken:
   Remove the cooked chicken from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside.
6. Cook the noodles:
   Bring the broth back to a gentle boil and add the broken spaghetti noodles. Cook them according to the package instructions until al dente, about 10-12 minutes.
7. Incorporate cream and cheese:
   Once the noodles are cooked, reduce the heat to low. Slowly stir in the room-temperature heavy cream, ensuring the soup doesn't curdle. Gradually add the freshly grated cheddar cheese, stirring continuously until the cheese melts into the broth, creating a creamy, smooth texture.
8. Return the chicken to the soup:
   Add the shredded chicken back into the pot, stirring to distribute it evenly throughout the soup.
9. Serve and garnish:
   Ladle the soup into bowls and top each serving with crispy crumbled bacon and freshly chopped parsley for garnish.

Optional Variations

For added flavor, try mixing in some ranch seasoning with the cream for a tangy twist. If you prefer a heartier soup, you can use rotini or penne pasta instead of spaghetti noodles. You can also add more veggies like peas or spinach to boost the nutrition content of the soup.

Enjoy the creamy, flavorful goodness of this Crack Chicken Noodle Soup—a warm and hearty meal perfect for any occasion!