Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is a comforting and flavorful twist on classic chicken noodle soup. Packed with shredded chicken, creamy broth, and hearty noodles, this dish is perfect for a cozy meal any time of the year.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 6 serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 8 ounces egg noodles
- 1 cup heavy cream
- to taste salt
- to taste pepper
- ½ cup chopped green onions for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring it to a boil.
- Add the shredded chicken, sliced carrots, diced celery, thyme, rosemary, and paprika. Season with salt and pepper. Reduce heat and let simmer for about 15 minutes.
- Stir in the egg noodles and continue cooking for another 5-7 minutes, or until the noodles are tender.
- Reduce the heat to low and stir in the heavy cream. Mix well and let it heat through for an additional 2-3 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped green onions.
Notes
You can customize the soup by adding other vegetables such as peas or corn.
For extra flavor, consider adding a splash of lemon juice or hot sauce before serving.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.