Crack Chicken Noodle Soup
Ingredients:
1 tablespoon olive oil
1 lb chicken breasts, diced
Salt and pepper, to taste
1 medium onion, diced
2 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1 (8 oz) package egg noodles
1/2 cup cooked and crumbled bacon
1/4 cup green onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
Fresh parsley, chopped (for garnish)
Directions:
Sauté the Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until lightly browned, about 5-6 minutes. Remove the chicken and set aside.
Cook Aromatics: In the same pot, add diced onion and garlic, cooking until the onion is translucent, about 3 minutes.
Simmer the Broth: Pour in chicken broth, then add heavy cream, thyme, and paprika. Bring the mixture to a gentle simmer.
Add Noodles and Chicken: Add egg noodles to the pot and return the chicken. Let it simmer until noodles are tender, about 10-12 minutes.
Add Cheese and Bacon: Stir in cheddar cheese until melted and combined. Add crumbled bacon and green onions, stirring well.
Serve: Ladle soup into bowls, garnish with fresh parsley, and enjoy warm.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 kcal per serving | Servings: 6