Crack Chicken Noodle Soup recipe

The "Crack Chicken Noodle Soup" recipe is so named due to the addictive and comforting flavor of the soup. The combination of tender chicken, creamy broth, and delicious seasonings creates a soup that is hard to resist, much like a "crack" addiction. The name is meant to be playful and tongue-in-cheek, not implying any actual addictive substances.

Crack Chicken Noodle Soup recipe

Pretty simple stuff, right? 

Crack Chicken Noodle Soup is a popular recipe that is often referred to as "crack" due to its addictive flavor. The dish typically consists of chicken, noodles, carrots, celery, and spices simmered in a rich and creamy broth. While the specific ingredients and preparation methods can vary, the soup is generally considered an easy and comforting meal to prepare.

Ingredients Substitutions and Suggestions  

Chicken broth: If you don't have chicken broth, you can use vegetable broth or water with bouillon cubes.
Chicken breasts: You can use boneless, skinless chicken thighs or rotisserie chicken if you don't have fresh chicken breasts.
Egg noodles: If you don't have egg noodles, you can use any other type of pasta like spaghetti, macaroni, or fusilli.
Cream cheese: If you don't have cream cheese, you can use sour cream or Greek yogurt for a tangier flavor.
Ranch dressing mix: If you don't have ranch dressing mix, you can use dried herbs like basil, thyme, and oregano to add flavor to the soup.
Bacon: You can use diced ham or pancetta as a substitute for bacon, or omit it altogether for a vegetarian option.
Carrots: If you don't have carrots, you can use diced celery or parsnips.
Parsley: If you don't have parsley, you can use fresh cilantro or basil.

Crack Chicken Noodle Soup recipe


  • 1 lb boneless, skinless chicken breast, diced
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 8 oz egg noodles
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste
  • 4 oz cream cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 3 green onions, thinly sliced


In a large pot, toast the adulation over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender about 5 twinkles.
Add the minced garlic, thyme, basil, oregano, and diced chicken to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
Add the chicken broth, water, and egg noodles to the pot and bring to a boil. Reduce heat and let simmer for 10-15 minutes, or until the noodles are tender.
In a small coliseum, whisk together the heavy cream and flour. Gradually add the mixture to the soup, stirring constantly, until the soup thickens, about 5 minutes.
Stir in the cream cheese, Parmesan cheese, and green onions until the cheese is melted and the green onions are wilted. Season with salt and pepper, to taste.
Serve hot and enjoy!
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