Description
This Crack Chicken Noodle Soup is a creamy, comforting soup loaded with tender chicken, delicate angel hair pasta, and a medley of sautéed vegetables. Cream cheese and sharp cheddar provide a rich, cheesy base enhanced with savory herbs and spices, making it a perfect hearty meal for chilly days.
Ingredients
Vegetables and Aromatics
- 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
- 3 large garlic cloves, minced
Spices and Seasonings
- 1/2 tsp kosher salt
- 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
Liquids and Dairy
- 5 1/2 cups low-sodium chicken stock
- 1 cup whole milk
- 2 oz cream cheese
- 2 cups sharp cheddar cheese, shredded
Other
- 1/3 cup all-purpose flour
- 2 cups cooked diced chicken (white or dark meat)
- 1/4 lb angel hair pasta (broken in half)
Instructions
- Sauté Vegetables: Heat a large dutch oven or pot over medium heat and add the butter. Once melted, add the diced carrots, onions, celery, and 1/2 teaspoon kosher salt. Stir to combine and sweat the vegetables over medium heat until they start to soften, about 5 minutes. Adjust the heat to medium-low if vegetables begin to brown, as you only want them to sweat.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
- Create Roux: Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Ensure no dry flour remains in the pot.
- Add Liquids and Seasonings: Slowly whisk in the chicken stock, ensuring no lumps of flour remain. In a separate bowl or liquid measuring cup, whisk together the whole milk with garlic powder, onion powder, dried dill, and buttermilk powder until smooth to avoid clumping. Add this milk and seasoning mixture to the soup along with the chicken bouillon. Bring the soup to a boil, then reduce to a simmer and cook until slightly thickened, about 6 to 7 minutes.
- Cook Pasta and Combine: Add the cooked diced chicken to the thickened soup. Break the angel hair pasta in half and gradually add it to the soup, using tongs to stir and prevent clumping. Stir every minute or two until the pasta is al dente, about 4 to 5 minutes.
- Add Cheeses and Finish: Reduce the heat to low and stir in the cream cheese until melted and combined. Then slowly add the shredded sharp cheddar cheese, stirring constantly until fully incorporated. Give the soup a final stir to ensure all the cheese is melted and smoothly integrated. Season to taste with additional salt and freshly ground black pepper.
Notes
- Buttermilk powder is used to add a subtle tang and depth of flavor; if unavailable, you can substitute with an additional teaspoon of lemon juice or vinegar added to the milk.
- Using low-sodium chicken stock allows better control of the soup’s salt level.
- Breaking the angel hair pasta helps it cook evenly and prevents clumping in the soup.
- For a thicker soup, cook it a few minutes longer to reduce further, or add a little more flour during the roux stage.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
