Crack Chicken Noodle Soup

Forget everything you thought you knew about chicken noodle soup. This isn’t your grandma’s remedy for the common cold (though it’ll definitely cure what ails you). This Crack Chicken Noodle Soup combines the comfort of traditional chicken soup with the addictive flavors that made “crack chicken” an internet sensation – creamy, cheesy, ranch-y goodness that you won’t be able to stop slurping.

What makes this soup truly special is the combination of sharp cheddar, cream cheese, and ranch-inspired seasonings that transform an everyday chicken soup into something downright craveable. The angel hair pasta adds a delicate texture that soaks up all that flavor while still maintaining that satisfying slurp factor. It’s rich without being heavy, comforting without being boring, and guaranteed to have everyone at the table tilting their bowls to get every last drop.

Ingredients

For the vegetable base:

• 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

For the soup base:

• 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)

For finishing the soup:

• 2 cups COOKED diced chicken (white or dark meat)
• 2 oz cream cheese
• 2 cups sharp cheddar cheese
• 1/4 lb angel hair pasta

Equipment:

• Dutch oven or large pot

Steps

1. Heat a large dutch oven or pot to a medium heat. Add 2 tbsp butter. When the butter melts completely and starts to sizzle slightly, add the carrot, onion, celery and kosher salt. Stir to combine, ensuring all vegetables are coated in butter. Sweat the vegetables over medium heat until they start to soften, about 5 minutes. Watch carefully – if they start to brown, immediately turn the heat down to medium-low. You’re looking for translucent onions and slightly softened carrots, not caramelization.
2. Add the minced garlic, stir to combine and cook for 1 minute. You’ll know it’s ready when the garlic becomes fragrant but hasn’t taken on any color. Garlic burns easily, so keep it moving in the pan.
3. Sprinkle the flour over the vegetables and stir continuously. Cook for 1 minute, making sure there are no dry pockets of flour remaining. The mixture will look paste-like and coating the vegetables – this roux will thicken your soup.
4. Slowly whisk in the chicken stock about 1 cup at a time, making sure there are no lumps of flour before adding more. In a separate bowl or liquid measuring cup, combine the milk with the garlic powder, onion powder, dill and buttermilk powder. Whisk until completely smooth – this prevents clumping that would occur if you added the spices directly to the hot liquid. Pour this milk mixture into the pot and whisk to combine. Add the bouillon and whisk again. Bring to a boil (you’ll see bubbles around the edges first, then throughout), then immediately reduce to a simmer. Allow to simmer until the soup has thickened slightly, about 6-7 minutes. The soup should coat the back of a spoon but still be fluid.
5. When the soup has reached the right consistency, add the diced chicken. Break the angel hair pasta in half and add it to the soup a little at a time, using tongs to separate the strands as you add them. This prevents clumping that would leave you with pasta dumplings instead of noodles. Stir every 1-2 minutes until the pasta is al dente, about 4-5 minutes total. Test a strand by biting it – it should be tender but still have a slight firmness in the center.
6. Turn the heat to low and add the cream cheese in small pieces. Give it a couple of gentle stirs to begin melting it. Gradually add the cheddar cheese 1/2 cup at a time while stirring constantly until it’s completely incorporated and melted. Stir once more to ensure all cheese has melted – the soup should be smooth with no visible cheese bits. Season to taste with salt and pepper, being generous with both as they enhance all the flavors. The soup should be creamy, rich, and well-seasoned.

Smart Swaps

• Replace cream cheese with Neufchâtel cheese (1:1 ratio) for fewer calories with the same creamy texture
• Swap angel hair pasta for zucchini noodles (use 2 medium zucchini) to reduce carbs – add them in the last 2 minutes of cooking
• Use rotisserie chicken for a time-saving shortcut that adds extra flavor
• Try smoked cheddar instead of regular sharp cheddar for a deeper flavor profile

Make It Diabetes-Friendly

• Replace regular pasta with Fiber Gourmet Light Pasta (reduces carbs by approximately 40% per serving)
• Use unsweetened almond milk instead of whole milk to cut carbs by 11g per cup
• Add extra vegetables like 1 cup diced bell peppers to increase fiber content which slows carbohydrate absorption
• Serve in smaller 1-cup portions paired with a side salad dressed with olive oil and vinegar to reduce the glycemic impact

Pro Tips

• For the richest flavor, use homemade chicken stock or a high-quality store brand
• Let the soup rest for 5 minutes before serving to allow it to thicken to the perfect consistency
• If the soup becomes too thick after sitting, thin with a splash of warm chicken broth, not water
• Store leftovers separate from any additional pasta you plan to add later – the noodles will continue absorbing liquid and become mushy