0 from 3 votes
Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is cheesy, full of tangy ranch-inspired flavor and swirled with slurpy-worthy angel hair pasta. Definitely not your typical bowl of chicken and noodles.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 people
Calories: 370 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tbsp unsalted butter
- 1 heaping cup diced carrot (about 2 large carrots)
- 1 heaping cup diced onion (1 medium onion)
- 3/4 cup chopped celery
- 1/2 tsp kosher salt
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
- 5 1/2 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1 tsp chicken bouillon or 1 bouillon cube
- 1 tbsp buttermilk powder (see note)
- 2 cups COOKED diced chicken (white or dark meat)
- 2 oz cream cheese
- 2 cups sharp cheddar cheese
- 1/4 lb angel hair pasta
Instructions
- Heat a large dutch oven or pot to a medium heat. Add butter. When the butter melts, add the carrot, onion, celery and 1/2 teaspoon salt. Stir to combine. Sweat the vegetables over a medium heat until they start to soften, about 5 minutes. If they start to brown turn the heat down to medium-low, you only want them to sweat.
- Add the garlic, stir to combine and cook for 1 minute.
- Stir in the flour. Cook for one minute. There should be no dry flour remaining.
- Slowly whisk in the chicken stock making sure there are no lumps of flour. In a separate bowl or liquid measuring cup, add the milk. Whisk in the garlic powder, onion powder, dill and buttermilk powder until smooth. Whisk the milk and spice mixture into the chicken stock and veggies. (The spices have a tendency to clump so it's easier to add to the cool milk mixture before.) Add the bouillon and whisk to combine. Bring to a boil and reduce to a simmer. Simmer until the soup has thickened slightly, it should take 6-7 minutes.
- When the soup has thickened slightly, add the chicken. Break the angel hair in half and add to the soup a little bit at a time. Make sure to use tongs to add the pasta and stir it in so it doesn't clump together. Stir every minute or two until the pasta is aldente, about 4-5 minutes. Turn the heat on low and add cream cheese. Give it a couple stirs. Slowly add cheddar cheese, while stirring until it's completely incorporated. Stir once again to make sure all the cream cheese and cheese has melted. Season to taste with plenty of salt and pepper.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
370kcal
(19%)
Carbohydrates
13g
(4%)
Protein
28g
(56%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
695mg
(29%)
Potassium
547mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
793IU
(16%)
Vitamin C
2mg
(2%)
Calcium
363mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 370
% Daily Value*
| Serving | 1serving | |
| Calories | 370kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 695mg | 29% |
| Potassium | 547mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 363mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.