Description
Crack Chicken Noodle Soup is a hearty and comforting dish that’s perfect for chilly evenings. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, this soup is sure to become a family favorite. It’s easy to make and can be customized to suit your preferences. Whether you’re looking for a cozy meal or a satisfying lunch to meal prep, this soup has you covered.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth
- 2 cups milk
- 2 cups egg noodles
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp olive oil
- Optional toppings: shredded cheese, chopped parsley, croutons
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the Remaining Ingredients: Stir in the cream of chicken soup, chicken broth, milk, egg noodles, salt, black pepper, and thyme. Bring the soup to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, stirring occasionally.
- Add the Chicken: Return the cooked chicken to the pot and stir to combine.
- Serve: Ladle the soup into bowls and top with your favorite toppings. Enjoy!
Notes
- Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs for the best flavor.
- Adjust the Seasoning: Taste the soup as it simmers and adjust the seasoning as needed. You might want to add more salt, pepper, or other spices to suit your taste.
- Thicken the Soup: If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) before serving.
- Freeze Leftovers: This soup freezes beautifully. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 1200mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
Keywords: Crack Chicken Noodle Soup