Crack Chicken Noodle Soup
Creamy, savory, and full of tender chicken and noodles, this Crack Chicken Noodle Soup is the ultimate comfort food. Perfect for chilly days or weeknight dinners, it’s quick, hearty, and made with everyday ingredients.
Ingredients
- 3 cups cooked shredded or chopped chicken breast
- 1 can (10.5 oz) condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots sliced
- Optional Add-ins:
- 8 oz egg noodles or small pasta shapes
- 1 tsp dried thyme or oregano
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Wash the celery and carrots. Chop the celery and slice the carrots evenly so they cook through at the same rate.
- In a large Dutch oven, whisk together the condensed chicken soup, chicken stock, and milk until smooth. Stir in the chopped veggies and bring to a gentle simmer over medium heat.
- Mix in the cooked chicken, reduce heat slightly, and let it simmer for 10–15 minutes until the vegetables are tender and the broth is flavorful.
- If using noodles, stir them into the pot during the last 5–7 minutes. Make sure they’re submerged and cook until just al dente.
- Taste the soup and adjust with salt, pepper, and dried herbs if needed. Ladle into bowls and top with fresh parsley before serving.