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This crack chicken noodle soup is my ultimate comfort food for cozy nights when I want something hearty but not complicated. It’s creamy, flavorful, and filling all in one bowl making it perfect for winding down after a busy day.
I threw this together after a long day when I needed something nourishing and it quickly became a household favorite everyone asks for again and again
Ingredients
- Olive oil: provides a rich base for sautéing vegetables choose a good quality extra virgin for best flavor
- Medium onion diced: adds sweetness and depth to the broth pick firm onions without soft spots
- Garlic minced: brings bright aroma and flavor use fresh cloves for maximum punch
- Chicken broth: is the flavorful liquid foundation pick low sodium so you can control salt levels
- Cooked shredded chicken: adds protein and texture using leftover or rotisserie chicken makes it quick
- Carrots sliced: add slight sweetness and color select firm vibrant carrots
- Celery diced: adds subtle crunch and earthiness fresh celery stalks with good snap are best
- Dried thyme: contributes an herbal grassy note essential for classic chicken soup flavor
- Dried rosemary: adds piney freshness just a teaspoon is enough so it doesn’t overpower
- Paprika: gives a mild smoky warmth opt for sweet or smoked paprika depending on your taste
- Egg noodles: bring tender chewiness choose good quality fresh or dried noodles since they absorb broth well
- Heavy cream: adds luscious creaminess balancing the savory broth use full fat for best results
- Salt and pepper to taste: are essential seasoning basics use freshly ground pepper and kosher salt
- Chopped green onions for garnish: add fresh sharpness and brightness to finish the dish
Instructions
- Build The Flavor Base:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook for about 3 to 4 minutes until translucent and soft. This step softens the onions and releases their sweetness which is key for a rich soup foundation.
- Add The Garlic:
- Stir in the minced garlic and cook for an additional minute until fragrant but not browned. Garlic releases its aromatic oils quickly so keep an eye on it to avoid bitterness.
- Simmer The Broth:
- Pour in the chicken broth and bring the pot to a rolling boil. This warms the broth thoroughly and prepares it for the other ingredients.
- Combine Vegetables And Chicken:
- Add the shredded chicken, sliced carrots, diced celery, thyme, rosemary, and paprika to the pot. Season with salt and pepper according to your taste. Reduce the heat to a gentle simmer and cover. Let this cook for about 15 minutes allowing the vegetables to soften and the herbs to infuse the broth deeply.
- Cook The Noodles:
- Add the egg noodles to the simmering soup. Cook uncovered for 5 to 7 minutes until the noodles are tender but still slightly chewy for the best texture. Stir occasionally to keep noodles separated.
- Finish With Cream:
- Lower the heat to the lowest setting and gently stir in the heavy cream. Let the soup heat through for 2 to 3 minutes but avoid boiling after adding cream to prevent curdling. Adjust seasoning now to your liking.
- Serve And Garnish:
- Ladle the soup into bowls and sprinkle with chopped green onions for a pop of fresh color and contrasting crisp bite.
My favorite ingredient is the smoked paprika because it lifts the soup with subtle warmth and complexity. I remember my mom making a simple chicken soup that always smelled incredible when she added herbs. This recipe feels like a grown-up take on that nostalgic flavor.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the cream. If you notice noodles have soaked up too much broth, add a splash of chicken broth or water when reheating to loosen it back up.
Ingredient Swaps
Use turkey instead of chicken for a different protein note yet similar texture. Replace heavy cream with coconut milk for a dairy-free version with a subtle tropical twist. Try other noodle shapes like shells or rotini if you do not have egg noodles on hand.
Serving Ideas
Pair the soup with warm crusty bread or garlic toast for dipping. Serve alongside a crisp green salad dressed simply with lemon and olive oil to balance the creamy soup. Top with a sprinkle of grated Parmesan for a cheesy upgrade.
This soup is perfect comfort food for chilly evenings and always impresses with its rich flavor and creamy texture.
Frequently Asked Recipe Questions
- → What is crack chicken noodle soup?
It's a creamy, herb-infused chicken soup featuring egg noodles and fresh vegetables, designed to be warm and comforting.
- → Can I use fresh herbs instead of dried thyme and rosemary?
Yes, fresh herbs can be substituted. Use about three times the amount of fresh herbs compared to dried for optimal flavor.
- → How do I ensure the noodles don't get mushy in the soup?
Add the noodles toward the end of cooking and simmer just until tender. Avoid overcooking to maintain their texture.
- → Is it possible to make this soup without cream?
Yes, omitting the cream results in a lighter broth. You can also use alternatives like milk or coconut milk for different richness.
- → What can I garnish this soup with besides green onions?
Fresh parsley, chives, or a sprinkle of grated cheese all work well as garnishes to enhance flavor and presentation.