Description
Savor the warmth of Crack Chicken Noodle Soup, featuring tender chicken, egg noodles, and a creamy broth that wraps you in comfort with every spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 8 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Gather all your ingredients and chop any additional vegetables (like carrots or celery) if desired.
- Place the chicken breasts in a large pot and cover with chicken broth. Bring to a gentle simmer over medium heat and cook for about 20 minutes until the chicken is cooked through. Remove the chicken and shred using two forks.
- In the same pot of broth, stir in the cream of chicken soup, minced garlic, dried thyme, and black pepper. Simmer on low heat.
- Add the egg noodles to the pot and cook according to package instructions until tender but not mushy.
- Return the shredded chicken to the pot and mix well. Allow it to simmer for a few more minutes.
- Ladle generous portions into bowls and garnish with fresh herbs if desired. Pair with crusty bread or crackers.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Customize this soup by adding vegetables like spinach or kale for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of broth.