Description
This comforting Crack Chicken Noodle Soup is a hearty blend of tender chicken, soft noodles, and vegetables in a creamy broth, perfect for chilly nights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 package egg noodles (about 12 ounces)
- 1 cup frozen peas
- Fresh parsley or chives, for garnish
Instructions
- Start by placing the boneless chicken breasts in a large pot and adding the chicken broth. Bring the pot to a simmer over medium-high heat. Let it cook for about 20-25 minutes until the chicken is cooked through.
- Once the chicken is shredded, add the diced onion, minced garlic, sliced carrots, and celery into the pot. Stir well to combine everything.
- Now, stir in your heavy cream, dried thyme, paprika, and season with salt and pepper. Bring the soup back to a gentle boil.
- Toss in the egg noodles and let them cook according to package instructions—usually about 7-9 minutes—until tender.
- Finally, mix in the frozen peas and allow them to heat through for a minute or two. Taste your masterpiece and adjust the seasoning if needed.
Notes
For a lighter option, substitute chicken with chickpeas and use vegetable broth. You can also adjust the noodles based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg