Healthy Crack Chicken Soup Recipe

If you love Crack Chicken, you are going to love this homemade Crack Chicken Noodle Soup recipe! This is an easy and healthy twist on your typical crack chicken recipe, but it still has all the cheesy, bacon and ranch seasoning flavors that make this dish so delicious.

You can make this healthy crack chicken soup in the Instant Pot, Crock Pot, or on the stove top. This healthy chicken and vegetable soup is the perfect comfort food on a chilly day. Plus, leftovers make for healthy meal prep lunches all week!

Where’s the recipe?

We like to make our recipes at My Crazy Good Life easy for anyone to follow! In this post you’ll find ingredient information, multiple cooking method instructions, and nutrition and healthy eating plan calculations. If you’d like to get straight to the recipe, you can scroll down to the bottom of the page where the easy to print Crack Chicken Homemade Soup recipe card is located.

Ingredients

• Chicken: the recipe is calculated using chicken breast, but you can also use chicken thigh meat if you prefer. Just make sure to adjust your points, counts, or nutrition if you’re following a healthy eating plan.
• Olive oil: just a little to sauté the chicken and vegetables. You could also use avocado oil.
• Noodles: I like to make this a gluten free chicken noodle soup, so I use brown rice spaghetti noodles. You can also use whole wheat noodles.
• Cheddar cheese
• Bacon: I use turkey bacon to keep this FIX and WW friendly.
• Onion
• Carrots: carrots add a great flavor to this soup, and they’re a good source of vitamins and minerals – especially potassium and vitamin A!
• Zucchini: the mild flavor of zucchini is a nice addition to this soup. Zucchini is packed with important vitamins, minerals, and antioxidants.
• Celery
• Bell pepper: I like to use yellow bell peppers.
• Chicken broth: find one that’s low sodium, or make your own chicken bone broth using this recipe.
• Greek yogurt: make sure you buy plain Greek yogurt! You don’t want to end up with vanilla flavored soup.
• Garlic: fresh is best, but garlic powder could work in a pinch.
• Dill: dried works fine here.
• Pepper

Instant Pot Crack Chicken Directions

1. Turn the Instant Pot to sauté and add the olive oil. When the oil is hot, add the garlic, onions, celery, carrots, chicken, pepper, and dill.
2. Sauté for about 5 minutes, until most of the chicken is no longer pink on the outside.
3. Turn the Instant Pot off, then add the bell pepper and zucchini.
4. Break the brown rice noodles in half and scatter them over the chicken and vegetables.
5. Pour the chicken broth into the pressure cooker.
6. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” setting for 2 minutes.
7. When the cook time is complete, let the pressure release naturally.
8. Once the pressure has released, remove the lid. While the soup is still hot, mix in the cooked bacon pieces, Greek yogurt, and cheese.
9. Stir the soup for a couple minutes until the yogurt is mixed and the cheese has completely melted.
10. Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Stove top crack chicken directions

1. Heat olive oil in a Dutch oven or stock pot on the stove on high heat. When the oil is hot, add the garlic, onions, celery, carrots, chicken, pepper, and dill. 
2. Sauté for about 2 minutes to brown the chicken.
3. Add the bell pepper, zucchini, and broth to your pot. Bring to a boil, then cover and reduce the heat to medium low. Let the soup simmer for 15 – 20 minutes.
4. During the last few minutes of cooking, remove the lid and add the brown rice noodles.
5. After the noodles have cooked, mix in the bacon pieces, Greek yogurt, and cheese. Stir until the yogurt is mixed and the cheese has completely melted.
6. Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Slow cooker crack chicken directions

For the slow cooker it is best to use the whole chicken breast, not cut into bite sized pieces.

1. Combine all of the ingredients into the slow cooker except the noodles, cheese, and bacon bits.
2. Place the lid on the slow cooker. Cook for 3-4 hours on high heat, or 5-6 hours on low heat.
3. About 10 – 15 minutes before you are ready to serve the soup, cook the noodles separately on the stove, following the cooking directions on the noodle box.
4. While the noodles are cooking, remove the chicken from the slow cooker. Dice or shred the chicken, then place it back into the slow cooker.
5. Once the noodles are cooked, remove the lid on the slow cooker and mix in the cooked noodles, bacon, and cheese. Stir until the cheese has completely melted.
6. Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Recipe tips

• If cooking on the stove, you don’t need to cut the chicken into pieces, you can use the whole chicken breast.
• If using a slow cooker, it’s best to use the whole chicken breast – not cut into pieces.
• This is a great recipe for meal prep. Once cooked, you can freeze in individual serving size containers for a quick lunch or dinner. It also keeps well in the fridge for 3-5 days.

Healthy eating plans

21 Day Fix

Serves: 6

Serving size: 1 ¼ cup 

Entire recipe: 8R, 6Y, 3B, 7G

Per serving: 1 ¼R, 1Y, 1/2B, and just over 1G 

Weight Watchers

Calculations are based on using fat free cheese and fat free Greek yogurt.

Points per serving: 5 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points

Looking for more Crack Chicken recipes?

If you love everything about crack chicken, you’ll want to give these healthy recipes a try!

• Healthy Crack Chicken Recipe
• Crack Chicken Pasta Salad
• Crack Chicken Casserole with Rice
• Dairy Free Crack Chicken Recipe

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Crack Chicken Soup Recipe

If you love Crack Chicken, you’re going to love this homemade Crack Chicken Noodle Soup Recipe! The mix of cheese, bacon, and ranch in this comforting homemade soup is perfect on a chilly day. This is healthy Crack Chicken Soup, so you won’t feel bad about saving the leftovers to eat all week!

Prep Time10 mins

Cook Time25 mins

Resting Time10 mins

Total Time35 mins

Servings: 6 servings

Approximate Serving Size: 1 1/4 cup

Calories: 468kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt

Sealing Rings

Kitchen Knife

Ingredients

• 1 ½ lbs chicken breast defrosted and cut into bite sized pieces
• 1 tsp olive oil
• 6 oz spaghetti noodles whole wheat or brown rice, 6 oz dry
• 1 cup cheddar cheese
• 8 slices turkey bacon cooked and chopped
• 1 small onion diced, about 1 cup
• 3 carrots about 1 cup; peeled and chopped
• 1 zucchini about 2 cups; sliced in half moons
• 3 celery about 2 cups; chopped
• 1 bell pepper about 1 cup; yellow, chopped
• 6 cups chicken broth low sodium
• 3/4 cup Greek yogurt plain, 2%
• 2 cloves garlic
• 1/2 tsp pepper
• 1 tsp dill

Optional ingredients: cheese, bacon, salt and parsley

Instructions

Instant Pot:

• Turn the Instant Pot to sauté and add the olive oil. When the oil is hot add the garlic, onions, celery, carrots, chicken, pepper, and dill.
• Saute for about 5 minutes, until most of the chicken is no longer pink on the outside.
• Turn the Instant Pot off then add the bell pepper and zucchini.
• Break the brown rice noodles in half and scatter them over the chicken and vegetables.
• Pour the chicken broth into the Instant Pot.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using "manual" or "pressure cook" setting for 2 minutes.
• When the cook time is complete, let the pressure release naturally.
• Once the pressure has released, remove the lid. While the soup is still hot, mix in the cooked bacon pieces, Greek yogurt, and cheese.
• Stir the soup for a couple minutes until the yogurt is mixed and the cheese has completely melted.
• Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Stovetop:

• Heat a Dutch oven or stock pot on the stove with the olive oil on high heat. When the oil is hot add the garlic, onions, celery, carrots, chicken, pepper, and dill. *You can use the whole chicken breast if cooking on the stove, it doesn't need to be cut.
• Sauté for about 2 minutes to brown the chicken.
• Add the bell pepper, zucchini, and broth. Bring the soup to a boil, then cover and reduce the heat to medium low. Let the soup simmer for 15-20 minutes
• During the last couple minutes of cooking remove the lid and add the brown rice noodle.
• After the noodles have cooked, mix in the bacon pieces, Greek yogurt, and cheese. Stir until the yogurt is mixed and the cheese has completely melted.
• Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Slow Cooker:

• *For the slow cooker it is best to use the whole chicken breast, not cut into bite sized pieces.
• Combine the ingredients in the slow cooker insert except the noodles, cheese, and bacon bits.
• Place the lid on the slow cooker. Cook 3-4 hours on high heat, or 5-6 hours on low heat.
• About 10 – 15 minutes before you are ready to serve the soup, cook the noodles on the stove following the directions on the box.
• While the noodles are cooking, remove the chicken from the slow cooker. Dice or shred the chicken, then place it back into the slow cooker.
• Remove the lid on the slow cooker and mix in the cooked noodles, bacon, and cheese. Stir until the cheese has completely melted.
• Serve hot and garnish with optional toppings like cheese, bacon, and parsley.

Video

Notes

21 Day Fix

Serves: 6

Serving size: 1 ¼ cup 

Entire recipe: 8R, 6Y, 3B, 7G

 

Per serving: 1 ¼R, 1Y, 1/2B, and just over 1G  

 

Weight Watchers

Calculations are based on using fat free cheese and fat free Greek yogurt.

Points per serving: 5 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points

Nutrition

Calories: 468kcal | Carbohydrates: 34g | Protein: 45g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 747mg | Potassium: 1129mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6094IU | Vitamin C: 37mg | Calcium: 219mg | Iron: 2mg

Click for info about WW & Beachbody Counts

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