Go Back

Crack Chicken Noodle Soup

A creamy and hearty soup made with shredded chicken, rich broth, and delicious cheese, perfect for a cozy night in.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for extra flavor.
  • 6 cups chicken broth
  • 8 ounces egg noodles Feel free to substitute with whole wheat or gluten-free noodles.
  • 1 cup cream cheese Make sure it's softened for easy mixing.
  • 1 cup shredded cheddar cheese You can experiment with different cheeses for diverse flavors.
  • 1/2 cup sliced green onions For garnish.
  • 2 cloves garlic, minced To enhance flavor—do not skip toasting!
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Season according to preference.

Method
 

Cooking Instructions
  1. In a large pot, bring the chicken broth to a boil.
  2. Add the egg noodles and cook according to package instructions until al dente.
  3. Stir in the cooked shredded chicken, cream cheese, and shredded cheddar cheese.
  4. Add in the minced garlic and Italian seasoning.
  5. Cook until the cheeses are melted and the soup is creamy.
  6. Season with salt and pepper to taste.
  7. Garnish with sliced green onions before serving.

Notes

Resting the soup after cooking allows the flavors to meld beautifully. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.