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–+ servings
Bertha Jones

Crack Chicken Noodle Soup

A rich and creamy noodle soup loaded with shredded chicken, smoky bacon, and melty cheese, perfect for cold weather comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil (or butter) For sautéing the vegetables
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth Use low-sodium if you plan to salt later
For the creamy mixture
  • 1 cup heavy cream Half-and-half works in a pinch but is less rich.
  • 1 cup shredded cheddar cheese Sharp cheddar gives more flavor.
  • 1/2 cup cream cheese, softened Soften it to blend smoothly.
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • to taste Salt and pepper Adjust to your preference.
For finishing
  • 8 ounces egg noodles
  • 6 slices bacon, cooked and crumbled Or substitute pancetta.
  • to garnish Green onions or chives, chopped

Method
 

Preparation
  1. Heat the oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Pour in the chicken broth and add the whole chicken breasts. Bring to a boil, then lower the heat to a gentle simmer. Cook until the chicken is cooked through, about 12–15 minutes.
  3. Remove the chicken to a plate and shred it with two forks. Keep the pot over low heat.
  4. Stir the heavy cream, shredded cheddar, and softened cream cheese into the pot. Keep the heat low and stir frequently until the cheeses melt and the broth turns creamy and smooth.
  5. Add the egg noodles, dried parsley, dried thyme, and a good pinch of salt and pepper. Simmer until the noodles are tender, about 8–10 minutes.
  6. Return the shredded chicken to the pot. Stir in the crumbled bacon and taste for seasoning. Adjust salt and pepper as needed.
  7. Serve hot, garnished with chopped green onions or chives.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g

Notes

For a lighter bowl, swap half the heavy cream for extra broth. For a dairy-free version, omit the cheeses and finish with a splash of coconut milk and nutritional yeast for umami.

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