Easy Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup combines creamy broth, shredded chicken, and tender pasta for a comforting and delicious one-pot meal that will make your whole family happy. The best part? It comes together quickly and easily, so you can whip up this creamy soup in no time.
Looking for more comforting soup recipes? Try this classic Chicken Noodle Soup, Cheesy Velveeta Potato Soup, Vegetable Beef Soup, or this hearty Chicken Pot Pie Soup!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Crack Chicken Noodle Soup:
INGREDIENT NOTES
Better Than Bouillon: This roasted chicken base comes in a jar, usually near the spices and chicken bouillon cubes at the grocery store. I like this low-sodium version, if you can find it. It’s a concentrated paste that adds intense chicken flavor to the soup.
Spices and Seasonings: Italian seasoning, dill powder, garlic powder, onion powder, and black pepper add tons of flavor to the soup.
Pasta: Use thin pasta such as angel hair pasta or thin spaghetti noodles as it cooks quickly.
Chicken: Any shredded leftover chicken will work from store-bought rotisserie chicken, roast chicken, or even pan-cooked chicken breasts or baked chicken breasts.
HOW TO MAKE CRACK CHICKEN NOODLE SOUP: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: To a large stockpot like a Dutch oven, add the chicken broth, vegetable broth, cooked chicken, milk, carrots, celery, cream cheese, Better than Bouillon base, Italian seasoning, dill powder, garlic powder, onion powder, and ground black pepper.
Step 2: Cook for 10 minutes over high heat or until it reaches a boil, stirring often. Once your soup is boiling, turn the heat down to medium and simmer for about 15-20 minutes.
Step 3: Add the spaghetti and grated cheese and continue to cook another 5-7 minutes or until pasta is tender. Stir often to avoid pasta sticking to each other.
Step 4: Garnish with fresh parsley and an extra sprinkle of sharp cheddar cheese cheese and serve right away.
RECIPE TIPS & TRICKS
- Cube the cream cheese first. To easily incorporate the cream cheese into the soup, cut it into small cubes before adding it to help it melt evenly and quickly. Or use softened cream cheese to make it blend into the soup effortlessly.
- Taste the soup as it simmers to adjust seasonings as needed. The final taste will depend on how salty the vegetable and chicken broth are, so adjust as needed.
- Consider cooking the pasta separately and adding it to individual bowls to prevent the pasta from becoming mushy if you have leftovers.
Confidence Tip
This is an easy soup recipe that is great to make ahead. Just make the base of the soup (steps 1 and 2) and store it in the fridge. When you’re ready to serve, bring it to a boil, add pasta and cheese, and cook until pasta is tender.
STORAGE & REHEATING
Storage: Store leftover crack chicken noodle soup in an airtight container in the fridge for 3-4 days.
Reheating: Gently reheat on medium-low heat in a small saucepan over stove top until warmed throughout, stirring often, and watching carefully so it doesn’t boil.
Freezing: Dairy in soups tends to separate and give a funny texture; however, you can avoid this if you freeze it without the milk. To freeze this soup, transfer the base of the soup without the milk and pasta to a freezer-safe sealed container or zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat per instructions, adding the milk, pasta, and grated cheese.
Additions & Substitutions
ADDITIONS:
- Bacon: Add crispy bacon bits before serving for added crunchy texture.
- Other veggies: Feel free to use any odd veggies you may have in the back of your crisper drawer. Yellow onion, bell pepper, even broccoli florets diced into small pieces would all work. You can also add leafy greens like spinach or kale towards the end.
SUBSTITUTIONS:
- Try other pasta: Try egg noodles for a different shape of pasta or use gluten-free noodles to keep this wheat free.
- Seasonings: Swap the seasonings with homemade ranch seasoning mix. Just add the dry ranch mix to the pot along with the other ingredients for a different flavor profile.
- Milk: I prefer whole milk to make this ridiculously creamy pasta soup but you can use heavy cream, half and half, or even skim milk in a pinch.
YOUR QUESTIONS ANSWERED
It’s best to freeze the soup without milk and pasta but if you made too much and must freeze it, follow the freezing instructions above, but freeze for up to 1 month only. After that time, dairy will separate during thawing.
If you’re concerned about curdled milk, cook the soup over medium-low heat to keep it from boiling too much. Or add the milk at the very end and heat just enough to warm it thoroughly.
Yes, you can adapt this creamy crack chicken noodle soup recipe to use frozen veggies. Simply add them directly to the pot as you would fresh vegetables and adjust the cooking time to allow them to thaw.
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I hope you love this Crack Chicken Noodle Soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Crack Chicken Noodle Soup
Equipment
Ingredients
- 4 cups low sodium chicken stock
- 2 cups low sodium vegetable stock
- 3 cups shredded chicken rotisserie chicken or this shredded chicken is perfect
- 2 cups whole milk
- 1/2 cup carrots, thinly sliced
- 4 oz. cream cheese room temperature works best
- 1/2 cup celery, thinly sliced
- 1 tbsp Better Than Bouillon Chicken Base low sodium, if possible
- 1 tbsp Italian seasoning
- 1 tsp dill powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 8 oz. thin pasta such as angel hair or thin spaghetti
- 1 1/2 cups sharp cheddar cheese, grated
- 2 tbsp fresh parsley, chopped optional
Instructions
- Add: To a large pot over high heat, add the chicken broth, vegetable broth, chicken, milk, carrots, cream cheese, celery, Better Than Bouillon, Italian seasoning, dill powder, garlic powder, onion powder, and ground black pepper. Cook for 10 minutes or until it reaches a boil, stirring often.
- Simmer: Once your soup is boiling, turn the heat down to medium and simmer for 15-20 minutes.
- Add: Add the spaghetti and grated cheese and cook for 5-7 minutes, or until pasta is tender. Stir often.
- Finish: Top with fresh parsley and serve right away!
Notes
-
- Cube the cream cheese first. To easily incorporate the cream cheese into the soup, cut it into small cubes before adding it to help it melt evenly and quickly. Or use softened cream cheese to make it blend into the soup effortlessly.
-
- Taste the soup as it simmers to adjust seasonings as needed. The final taste will depend on how salty the vegetable and chicken broth are, so adjust as needed.
-
- Consider cooking the pasta separately and adding it to individual bowls to prevent the pasta from becoming mushy if you have leftovers.
At first I didn’t think the carrots would go well, but I have to admit they really leveled up the flavor. This was so tasty!
I love crack chicken anything, and I’ve had the soup before without the noodles. Honestly, they added an entirely different texture that I loved! So good and I’ll be making it all winter!
Enjoyed this for dinner last night and it was a savory success! Hearty, bold and delicious; easily, a new favorite recipe!
Love how creamy and comforting this soup is! I’ll definitely be making it again.
I love a one pot meal and your chicken noodle soup looks perfect for a midweek meal. Looking forward to making this tomorrow with some bacon.