Crack Chicken Noodle Soup

Here’s a rich, cozy, foolproof version you can make on the stove (with slow-cooker + Instant Pot notes too).

🥣 Crack Chicken Noodle Soup

Makes ~6 hearty servings

🧄 Ingredients

• 2 tbsp butter or olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 lb boneless skinless chicken breasts (or thighs)

• 1 tsp dried parsley

• ½ tsp dried thyme

• ½ tsp black pepper

• ¼ tsp smoked paprika (optional but 🔥)

• 8 oz cream cheese, softened & cubed

• 1 cup shredded cheddar cheese

• 6 slices bacon, cooked & crumbled

• 2 cups egg noodles

• Salt to taste

• Optional: green onions for topping

🍲 Instructions (Stovetop)

1. Sauté aromatics
   Melt butter in a large pot over medium heat.
   Add onion, carrots, celery. Cook 4–5 minutes until soft.
   Stir in garlic and cook 30 seconds.

2. Add broth & chicken
   Pour in chicken broth. Add chicken, parsley, thyme, pepper, paprika.
   Bring to a gentle boil, then simmer 15–18 minutes until chicken is cooked.

3. Shred chicken
   Remove chicken, shred with forks, and return to pot.

4. Make it “crack” 😏
   Lower heat. Stir in cream cheese until melted and smooth.
   Add cheddar cheese and bacon. Stir until creamy.

5. Add noodles
   Stir in egg noodles. Simmer 8–10 minutes until tender.

6. Taste & adjust
   Add salt if needed. Garnish with green onions if you’re fancy.

🔥 Pro Tips

• Want it extra thick? Add ½ cup heavy cream.

• Want it lighter? Use Neufchâtel cheese or half cream cheese.

• For meal prep, cook noodles separately and add when serving.

• Add ranch seasoning (½–1 tsp) if you want full crack chicken vibes.

🥄 Variations

• Low-carb: Skip noodles, add cauliflower or zucchini

• Spicy: Add red pepper flakes or diced jalapeño

• Slow Cooker: Cook everything except noodles/cheese on LOW 6 hrs → shred → add dairy → add cooked noodles

• Instant Pot: Pressure cook chicken/veg/broth 10 min → shred → sauté mode for cheese & noodles