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What sets this soup apart from traditional chicken noodle recipes is its luxurious creaminess and a flavor profile that is bursting with depth. The term "crack" in the name hints at the addictive quality of this dish, which combines tender chicken, rich cheeses, and robust seasonings to create a dish that you’ll crave time and again. Each spoonful is a perfect balance of savory, creamy, and slightly spicy, making it a versatile option for various palates.

Creamy Crack Chicken Noodle Soup

Warm up with a bowl of Cozy Creamy Crack Chicken Noodle Soup, the ultimate comfort food for chilly days or busy evenings. This recipe elevates traditional chicken noodle soup with a creamy, flavorful twist that will delight your taste buds. Featuring tender chicken, hearty vegetables, and a rich blend of cheeses, it's easy to customize for any palate. Enjoy the luxurious texture and savory taste that makes this soup a family favorite—perfect for sharing and creating lasting memories.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 medium stalks celery, diced

4 cups chicken broth (or stock)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

8 oz (225g) egg noodles

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup chopped fresh parsley (for garnish)

Instructions
 

Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 5-6 minutes per side until browned and cooked through. Remove the chicken from the pot and let it rest for a few minutes before shredding.

    Sauté the Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly softened.

      Add Broth and Seasonings: Pour in the chicken broth. Add the dried thyme, dried oregano, black pepper, and red pepper flakes if using. Stir the mixture and bring it to a gentle boil.

        Cook the Noodles: Once boiling, add the egg noodles and cook for about 6-8 minutes or until they are al dente, stirring occasionally to prevent sticking.

          Shred the Chicken: While the noodles are cooking, shred the cooked chicken using two forks.

            Make it Creamy: Add the cream cheese and shredded cheddar cheese to the pot, stirring continuously until melted and well combined. Then, stir in the sour cream until fully incorporated.

              Combine Everything: Add the shredded chicken back to the pot and mix well. Let it simmer for an additional 2-3 minutes until everything is heated through.

                Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the comforting flavors!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings