There’s nothing quite like a warm bowl of chicken noodle soup to comfort the body and the soul. I’ve had a couple of rough weeks, so I could use some comfort. I happen to be making dinner for friends who just welcomed their third child, so they could likely use some comfort, too.
My favorite way to prepare chicken noodle soup is akin to recipes I’ve seen for “crack chicken noodle soup.” I don’t know why it is called this. I’m not a fan of the name because I assume the term “crack” refers to the addictive nature of the soup (like crack cocaine is addictive). If this is the case, then I believe it is an awful name (I prefer not to trivialize the significance of drugs and drug addiction). Apparently “crack” has a lot of slang meanings (I just performed a Google search that was very informative), so it could mean something else entirely. It could even mean “of superior excellence or ability,” which is the 10th possible definition of the word according to Merriam-Webster. I doubt this is the case, but the soup is definitely of superior excellence.
Anyway, I’ve changed the name of the recipe and made some changes to the ingredients. If you need a bowl of comfort or you just want a bowl of flavorful soup, then try this!
Ingredients
(Significantly adapted from this recipe.)
- 2 tablespoons butter
- 1/2 of a yellow or red onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- ½ cup frozen riced cauliflower (optional)
- Salt and pepper, to taste
- 3 tablespoons homemade ranch seasoning mix or 1 (1 oz.) packet ranch seasoning mix
- 4 cups homemade chicken broth or 1 (32 oz.) carton low-sodium chicken broth
- 1 (10.75 oz.) can condensed cream of chicken soup
- 2 cups chopped cooked chicken
- 8 oz. small shell pasta, uncooked
- 1 cup shredded cheddar cheese
- 1 cup half-and-half
Instructions
Heat the butter in a large pot over medium-high heat. Add the onion, carrot, celery, and riced cauliflower; sauté until softened. Lightly season with salt and pepper.
Add the ranch seasoning and cook for 1 minute, stirring until the veggies are evenly coated, then add the chicken broth and cream of chicken soup. Stir together, then add the pasta and chicken. Bring to a boil, stirring frequently. Reduce the heat to low and cook for 15 minutes, or until the pasta is cooked. Add the cheddar cheese and half-and-half. Stir until the cheese is melted, then cook for an additional 3-5 minutes. Yield: 8 servings.
Notes
It’s ridiculously hot here on the Texas Gulf Coast (our heat index yesterday was 108°). I wouldn’t think that a warm bowl of soup would be the perfect meal in this sort of heat, yet somehow it worked! The flavor is so good that we enjoy it in any weather.
The original recipe for this soup called for the addition of bacon. I do not include this in my version. The soup is delicious without it, so I’ve chosen not to add the extra calories, fat, and nitrates (if using conventional bacon). Additionally, I add ½ cup of frozen riced cauliflower to the other veggies in the soup. This adds a few more nutrients without changing the flavor or texture of the soup. Once cooked, the cauliflower looks no different from the diced onion, so no one knows it is there! I’m actually going to try adding a little more next time I make this because the amount I add is completely imperceptible. You can add the bacon or skip the cauliflower if you’d like—whatever you prefer!
Whatever you choose, just consider giving this soup a try. It’s a delicious, hearty twist on a classic comfort food. What’s your favorite way to prepare chicken noodle soup?
Shared at the following:
Farm Fresh Tuesday, Encouraging Hearts and Home, Weekend Potluck, Busy Monday, Over the Moon, and Tuesdays with a Twist.
Sounds tasty! Pinned ♥ This kind of soup is good no matter how hot it is outside. I live in AL and I LOVE our hot temps!! Why not bring this post over to my new UNLIMITED Monthly Link Party going on now!
Yes, it definitely is tasty despite the temperature…which is good, because we are hot for a lot of the year!
I’ll stop by and share later. Thanks!
Your soup looks wonderful! I make chicken soup quite often and each time I make it a bit differently…and I really want to try your recipe. 🙂
I don’t understand that whole ‘crack’ thing either. I think it is just a ploy to get more views and it does trivialize the original meaning. 🙁
Thanks so much for sharing on Farm Fresh Tuesdays this week!
This version does have a ton of flavor!
Perhaps the use of “crack” is just to get additional views. Even if it means I’ll get fewer views, I’ll sick with “superior.”
Thank you for sharing at #OverTheMoon. Pinned and shared.
Thank you, Marilyn!
What is frozen riced cauliflower?
How much & when to add bacon on original recipe?
Thank you,
It is cauliflower that has been finely chopped or grated to resemble rice. You can buy frozen varieties of it or make your own with fresh cauliflower. You can also skip it, if you prefer.
For the bacon, you would cook 8 slices and then crumble it. Add it when you add the pasta and chicken.
Enjoy! 🙂
Thank you!
This looks great! I’m not a fan of “brothy” soups, so I’m not a fan of traditional chicken noodle soup. This one is thicker and I will definitely try it!
Thanks!
I think you’ll really like this one, Debra.
I prefer creamy soups, but my husband prefers brothy ones. If I really love a soup, then he usually doesn’t like it and if he really loves a soup, then I usually don’t like it. This makes it difficult to find soups we both want to eat. However, this soup works for both of us. It is a bit thicker, but not as thick as something like cream of mushroom soup.
I hope you get a chance to make it!
I love Chicken Noodle Soup. I live in Florida & eat soup year round. This recipe sounds really good so I’m going to try it.
I hope you like it, Vicki!
You definitely understand the heat. 🙂
I love soups all year round. So comforting. Will be trying this one soon.
I commend you on your position about recipes using the word “crack”. I lost my son to a heroin overdose and refuse to use any recipe called crack. I also have been known to educate the authors of these recipes.
I’m so sorry for your loss, Lori.
I think most people use the term “crack” without thinking of the meaning…and others may not be bothered by it. It’s not my place to tell others what words to use or not use, but I avoid it because I think it is more sensitive and respectful.
Regardless of what it is called, it’s a tasty soup. I hope you enjoy it!
Chicken Gravy w/Noodles, anyone? This is definitely a huge twist on the Chicken Noodle Soup which most of us are familiar with, ….which is made by actually cooking a chicken in the pot to make the broth, not using broth from a carton. Different strokes for different folks, I guess. Nutritional Info?
One of the many great things about chicken noodle soup is that there are so many ways to make it. Thus, everyone can make a version they like! 🙂
Please note that this can certainly be made with homemade chicken broth. In fact, I used homemade chicken broth in it (this is why I indicated “4 cups homemade chicken broth or 1 (32 oz.) carton low-sodium chicken broth” on the list of ingredients). I make homemade chicken broth once a month or so in my Crockpot and then freeze it for use in recipes like this one.
I apologize, but I do not have the nutritional info on this. Perhaps someday I will have time to calculate it and make note of it in the post. Thanks for indicating that this is something readers would appreciate!
Only comment if you’ve made the recipe
It certainly is nice to hear when folks have made the recipe. I like hearing what they liked or didn’t like. However, anyone is welcome to comment as long as their words are constructive.
Thanks for stopping by, Deez!
I just made this recipe a couple days ahead of time and will be finishing it up in a crockpot for a group of women. Will let you know what type of feedback it gets. I used a whole bag of riced cauliflower in mine. My kitchens smells so good! Thanks for the recipe!
I’d love to hear what everyone thought of it!
I am intrigued with the idea of ranch dressing in my chicken noodle soup; that sounds so flavorful. Pinned.
The ranch mix definitely gives it a great flavor. It’s not overwhelming–it doesn’t taste like ranch would on a salad or in a dip–it’s just a rich, savory flavor.