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A bowl of crack chicken noodle soup topped with crumbled bacon and chopped green onions

Crack Chicken Noodle Soup

A rich and creamy chicken noodle soup loaded with tender shredded chicken, smoky crumbled bacon, melted cheddar, and cream cheese in a hearty broth with egg noodles. The ultimate comfort food for cold nights, ready in 55 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese sharp cheddar preferred
  • 0.5 cup cream cheese softened to room temperature
  • 0.5 tsp dried parsley
  • 0.5 tsp dried thyme
  • 1 salt and pepper to taste, season after adding bacon
  • 8 oz egg noodles
  • 6 slices bacon cooked and crumbled
  • 1 green onions or chives chopped, for garnish

Equipment

  • Large pot
  • Two forks for shredding
  • Ladle
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Saute for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is fully cooked through with no pink in the center. Remove the chicken, shred it with two forks into bite-sized pieces, and set aside.
  3. Reduce heat to low. Stir in the heavy cream, shredded cheddar, and softened cream cheese. Stir gently and steadily until the cheeses melt completely into a smooth, creamy broth. Do not rush this on high heat or the cheese may clump instead of melting evenly.
  4. Add the egg noodles, dried parsley, dried thyme, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until the noodles are tender.
  5. Return the shredded chicken to the pot. Stir in the crumbled bacon. Taste the soup and adjust salt and pepper as needed. The bacon adds saltiness so always season after adding it.
  6. Ladle into bowls and serve hot, garnished with chopped green onions or chives.

Notes

Use rotisserie chicken and skip Step 2 entirely to save time. For a lighter version, substitute heavy cream with half-and-half and use low-fat cream cheese. The soup thickens as it sits because the noodles absorb the broth; add a splash of chicken broth when reheating. To preserve leftovers better, store noodles separately and add fresh when reheating. Slow Cooker: Add all ingredients except noodles, bacon, and garnishes and cook on low for 6 to 8 hours. Stir in noodles 30 minutes before serving, then top with bacon at the end.