Crack Chicken Noodle Soup Recipe (Serves 4)
Ingredients:
1 tablespoon olive oil (for sautéing)
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, chopped
6 cups chicken broth (low-sodium or homemade broth for a healthier option)
2 cups shredded cooked chicken (preferably rotisserie or leftover chicken)
8 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese (sharp or mild, your choice)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
Salt and pepper, to taste
1 1/2 cups egg noodles (or gluten-free noodles if preferred)
1/2 cup turkey bacon, cooked and crumbled
Fresh parsley, chopped (for garnish)
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Directions:
Step 1: Sauté Vegetables
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened and translucent. Then, add the minced garlic, sliced carrots, and chopped celery. Continue sautéing for another 3 minutes until the vegetables begin to soften, releasing their natural flavors.
Step 2: Add Broth and Chicken
Pour in the 6 cups of chicken broth, making sure to scrape any bits off the bottom of the pot for extra flavor. Add the shredded cooked chicken, stirring to combine. Bring the mixture to a gentle boil, allowing the flavors to meld together.
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Step 3: Incorporate Cream Cheese
Once the soup is boiling, reduce the heat to low. Add the cubed cream cheese and stir until it has completely melted and blended into the broth. This creates a creamy base for the soup, giving it that signature rich texture.
Step 4: Add Seasonings and Cheese
Stir in the shredded cheddar cheese, dried dill, dried parsley, salt, and pepper to taste. Continue stirring until the cheese has completely melted into the broth, giving the soup its velvety texture and cheesy flavor.
Step 5: Cook the Noodles
Add the egg noodles (or noodles of your choice) to the pot and stir to combine. Let the soup simmer for 7-10 minutes, or until the noodles are tender but still firm. Be sure to keep an eye on the noodles, as overcooking them can cause them to become too soft and mushy.
Step 6: Add Turkey Bacon
Once the noodles are cooked to your liking, stir in the crumbled turkey bacon. Allow the bacon to warm through, adding a crispy texture and smoky flavor that complements the creamy soup beautifully.
Step 7: Serve
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Ladle the soup into bowls, and garnish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy the comfort of this creamy, cheesy, and hearty bowl of Crack Chicken Noodle Soup.
Nutritional Information (Per Serving)
Calories: 345 kcal
Protein: 27g
Fat: 21g
Carbohydrates: 14g
Fiber: 2g
Sugar: 4g (from vegetables and broth)
Sodium: 550mg (using low-sodium broth)
Cholesterol: 80mg
Weight Watchers Points Breakdown
For those following the Weight Watchers program, this Crack Chicken Noodle Soup is calculated to be approximately 6 SmartPoints per serving on the Blue, Green, and Purple plans.
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How to Reduce Points:
Use a reduced-fat cream cheese: Switching to a lower-fat cream cheese will reduce the fat content, bringing the points down to 5 SmartPoints per serving.
Skip the turkey bacon: If you’re looking to lower the points further, omit the turkey bacon, which would bring it down to 4 SmartPoints per serving.
Use a lower-fat cheese: Opt for a reduced-fat or fat-free shredded cheese for fewer calories and points.
Why This Soup is Healthy and Satisfying
High in Protein
The shredded chicken and turkey bacon make this soup a great source of lean protein, which is essential for muscle maintenance, immune function, and overall health. Protein also helps keep you fuller for longer, making this soup a satisfying meal.
Packed with Vegetables
With carrots, celery, and onions, this soup is a great way to incorporate more vegetables into your diet. These vegetables are rich in vitamins and minerals, including vitamin A (from carrots) and fiber (from all the vegetables), which help support healthy digestion.
Creamy Yet Light
Despite its creamy texture, this soup isn’t overly heavy. The cream cheese and cheddar cheese give it the richness you expect from a comfort food, but you won’t feel weighed down after eating it. Using low-sodium chicken broth and adjusting the cheese and bacon content ensures you’re not overloading on unhealthy fats and sodium.
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Customizing Your Crack Chicken Noodle Soup
This recipe is highly customizable depending on your dietary needs and preferences:
Low-Carb Option: Substitute the egg noodles with zucchini noodles or cauliflower rice for a lower-carb version.
Dairy-Free Version: Use non-dairy cream cheese (such as cashew cream cheese) and dairy-free cheese to make this soup dairy-free.
Gluten-Free Version: Swap the egg noodles with gluten-free pasta or rice noodles to accommodate gluten-free diets.
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Vegetarian Option: Replace the chicken and turkey bacon with plant-based alternatives such as shredded tofu and veggie bacon for a vegetarian-friendly soup.
Serving Suggestions
Pair with a Salad: Serve this soup alongside a light salad to balance out the richness of the soup.
Crusty Bread: A slice of whole-grain bread or crusty sourdough pairs wonderfully with this creamy soup. It’s great for dipping!
Perfect for Meal Prep: This soup stores well in the fridge for up to 3-4 days, and it can be frozen for up to 3 months. Simply reheat on the stovetop or in the microwave before serving.
Conclusion
This Crack Chicken Noodle Soup is a deliciously comforting dish that combines the flavors of creamy cheese, tender chicken, and hearty vegetables. It’s easy to prepare, full of protein and flavor, and adaptable to a variety of dietary preferences. Plus, with its reasonable Weight Watchers points,
Crack Chicken Noodle Soup Recipe (Serves 4)
Ingredients:
1 tablespoon olive oil (for sautéing)
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
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3 celery stalks, chopped
6 cups chicken broth (use low-sodium broth to keep it healthy)
2 cups shredded cooked chicken (skinless and boneless for a leaner option)
8 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese (use reduced-fat cheese for fewer calories)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
Salt and pepper, to taste
1 1/2 cups egg noodles (or any pasta of your choice, whole wheat or gluten-free noodles work great)
1/2 cup turkey bacon, cooked and crumbled (for a lighter version, use turkey bacon instead of regular bacon)
Fresh parsley, chopped (for garnish)
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Directions:
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and cook until softened, about 4-5 minutes. The onion should be translucent and fragrant. Add the minced garlic, carrots, and celery to the pot and sauté for another 3 minutes. The vegetables should begin to soften, releasing their natural flavors into the oil.
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Step 2: Add the Broth and Chicken
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken to the pot, stirring to combine with the vegetables. Allow the soup to heat up, and bring it to a gentle boil. Once it begins to boil, reduce the heat to medium-low to maintain a simmer.
Step 3: Incorporate the Cream Cheese
Now it’s time to add the creamy richness to the soup. Drop the cubed cream cheese into the pot and stir constantly until the cream cheese melts into the broth. The mixture should become smooth and creamy, forming a rich base for the soup. Be patient, as this can take a few minutes to fully incorporate.
Step 4: Add the Cheddar Cheese and Seasonings
Once the cream cheese has fully melted and the soup has reached a creamy consistency, add the shredded cheddar cheese. Stir until the cheese melts completely into the broth, adding a velvety texture to the soup. Next, add the dried dill, dried parsley, salt, and pepper. Stir everything together until the seasonings are evenly distributed. Taste the soup and adjust seasoning if needed.
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Step 5: Cook the Noodles
Now, stir in the egg noodles (or the pasta of your choice). Let the soup simmer for about 7-10 minutes, or until the noodles are tender and fully cooked. The noodles should absorb some of the soup’s flavor while softening to the perfect texture.
Step 6: Stir in the Turkey Bacon
Once the noodles are done, add the crumbled turkey bacon to the soup. Stir gently to combine, allowing the turkey bacon to warm through. The turkey bacon adds a savory, crispy bite to the soup, creating an enjoyable contrast to the creamy base and tender chicken.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. This adds a touch of color and a fresh herbaceous note to the final dish. Serve hot and enjoy the comforting warmth of this crack chicken noodle soup.
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Nutrition Information per Serving (1 bowl)
Calories: 290 kcal
Protein: 26g
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 17g
Fiber: 2g
Sugar: 6g
Sodium: 790mg (varies based on broth and bacon used)
Cholesterol: 40mg
Potassium: 520mg
Calcium: 150mg
Iron: 1.5mg
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