Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup is a creamy and flavorful dish that combines tender chicken, hearty noodles, and a delightful blend of spices. It's comforting, easy to make, and perfect for cool weather.
Equipment
- 1 Large pot or Dutch oven
- 1 Cooking spoon
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- 1 packet ranch seasoning mix 1 oz / 28 g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- 2 tablespoon olive oil
- chopped parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the boneless chicken breasts and season with salt, black pepper, garlic powder, and onion powder. Sear the chicken for about 5 minutes on each side, or until browned.
- Pour in the chicken broth, ensuring the chicken is fully submerged. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot.
- Stir in the ranch seasoning mix, heavy cream, frozen peas and carrots, and egg noodles. Bring the soup back to a gentle boil and simmer for another 10 minutes or until the noodles are tender.
- Adjust seasoning to taste, and if desired, garnish with chopped parsley before serving.
- For a richer flavor, consider adding a splash of lemon juice before serving.
- If using rotisserie chicken, skip the searing step and add shredded chicken directly into the broth.
- If you prefer a thicker soup, reduce the amount of broth added.
Notes
For a richer flavor, consider adding a splash of lemon juice before serving.
You can use rotisserie chicken to save time; just shred it and skip the searing step.
If you prefer a thicker soup, reduce the amount of broth added.