Description
This hearty and creamy crack chicken noodle soup features a rich, cheesy base with ranch-inspired seasonings. It includes an optional, savory roasted garlic and smoked paprika swirl for added depth, making it an elevated take on classic comfort food.
Ingredients
- 450 g (1 lb) boneless chicken thighs or breasts
- 1.5 L (6 cups) low-sodium chicken broth
- 225 g (8 oz) wide egg noodles
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 60 g (1/2 cup) all-purpose flour
- 360 ml (1.5 cups) heavy cream
- 150 g (1.5 cups) sharp cheddar cheese, shredded
- 150 g (1.5 cups) Monterey Jack cheese, shredded
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 head garlic, for roasting
- 1 tbsp olive oil
- 120 g (4 oz) cream cheese, softened
- 1 tbsp smoked paprika
- 2 tbsp fresh chives, finely chopped, for garnish
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap tightly in foil, and roast for 40-50 minutes until soft. Squeeze the softened garlic pulp out of the skin and set it aside.
- Poach and Shred Chicken: In a large pot, bring the chicken broth to a boil. Add the chicken and simmer for 15-20 minutes, or until cooked through (165°F/74°C). Remove the chicken, let cool, then shred it with two forks; set aside. Reserve the broth in the pot.
- Cook Noodles Separately: Cook the wide egg noodles according to package directions in a separate pot until al dente. Drain and set aside to avoid them becoming mushy in the soup.
- Prepare Roux and Aromatics: In the large pot with the reserved broth, melt butter over medium heat. Sauté the diced onion for 5-7 minutes until translucent, then add minced garlic and cook for another minute. Sprinkle flour over the mixture and cook, stirring constantly, for 1-2 minutes to create a roux.
- Thicken Broth and Season: Gradually whisk in the reserved chicken broth until smooth. Add heavy cream, reserving 2 tablespoons for the swirl. Stir in the garlic powder, onion powder, dried dill, dried parsley, black pepper, and salt. Simmer gently for 5 minutes, allowing the soup to thicken and flavors to meld.
- Combine Ingredients and Melt Cheese: Add the shredded chicken and cooked noodles to the pot. Stir in the shredded cheddar and Monterey Jack cheeses until fully melted and the soup is smooth and creamy. Reduce heat to prevent cheese separation or clumping. Adjust seasoning if necessary.
- Prepare Roasted Garlic Swirl: In a small bowl, combine the softened cream cheese, roasted garlic paste, smoked paprika, reserved heavy cream, and a pinch of salt. Mix well until smooth.
- Serve and Garnish: Ladle the hot soup into bowls. Dollop the roasted garlic swirl on top and garnish generously with fresh chives. Serve immediately.
Notes
Store cooled soup base and cooked noodles separately to prevent sogginess when storing leftovers. Reheat gently on the stovetop over low heat, adding extra broth or heavy cream if needed to restore consistency. Avoid freezing due to potential separation of dairy and mushy noodles. To make this soup kid-friendly, reduce the smoked paprika in the swirl or offer it as an optional topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg