Crack Chicken Noodle Soup
A comforting, creamy soup made with shredded chicken, egg noodles, and a medley of vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 oz egg noodles Adjust cooking time based on package instructions.
- 4 cups chicken broth
- 1 cup heavy cream Can be substituted with half-and-half for fewer calories.
- 1 cup shredded cheddar cheese For a different flavor, try gouda or mozzarella.
- 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables work well.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- to taste salt and pepper Adjust according to personal preference.
- for garnish chopped parsley Adds a fresh touch.
Instructions
Preparation
- In a large pot over medium heat, sauté the chopped onion and minced garlic until the onion becomes translucent.
- Pour in the chicken broth, adding the shredded chicken, mixed vegetables, and dried thyme. Stir and let simmer.
Cooking the Noodles
- Add the egg noodles and cook according to package instructions (about 8-10 minutes), stirring occasionally.
Final Touches
- Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until melted.
- Taste and season with salt and pepper as needed.
Serving
- Ladle the soup into bowls and garnish with chopped parsley.
- Serve hot with crusty bread on the side.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months. Reheat and add extra broth if needed.