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!

Making crack chicken noodle soup in the Instant Pot:

1) Turn the Instant Pot to saute and add the olive oil. When the oil is hot add the garlic, onions, celery, carrots, chicken, pepper, dill, and parsley.
2) Saute 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. Break the brown rice noodles in half and scatter them over the chicken and vegetables.
4) Pour the chicken broth into the Instant Pot.
5) Close the lid and turn the pressure valve to sealing. Cook on high pressure using “manual” or “pressure cook” for 2 minutes. Let the pressure release naturally.
6) Remove the lid. While the soup is still hot mix in the cooked bacon bits, Greek yogurt, and cheese. Sit the soup for a couple minutes until the yogurt is mix and the cheese is completely melted.
7) Serve hot garnished with cheese, bacon, salt and parsley if desired.

21 Day Fix Container Counts

Entire Recipe: 

• 8R

• 6Y

• 3B

• 7G

Each Serving of 1 1/4 Cup: 

• 1 1/4 R

• 1 Y

• 1/2 B

• Just over 1 G

Making crack chicken soup in the Crockpot:

1) For the slow cooker it is best to use the whole chicken breast not cut into bite sized pieces.
2) Combine the ingredients in the slow cooker insert except the noodles, cheese, and bacon bits.
3) Place the lid on the slow cooker. Cook 3-4 hours on high heat and 5-6 hours on low heat.
4) About 10 minutes before you are ready to serve the soup, cook the noodles on the stove following the directions on the box.
5) Remove the lid on the slow cooker and mix in the cooked noodles, bacon, and cheese. Garnish, serve, and enjoy!

Can I make crack chicken soup on the stove?

Yep, you sure can!

1) 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, dill, and parsley. You can use the whole chicken breast if cooking on the stove, it doesn’t need to be cut.
2) Saute for about 2 minutes to brown the chicken so that it doesn’t stick together.
3) Add the bell pepper, zucchini, and broth. Bring the soup to a boil then cover the reduce heat to medium low. Let the soup simmer for 15-20 minutes
4) During the last couple minutes of cooking remove the lid and add the brown rice noodle.
5) Mix in the bacon, Greek yogurt, and cheese. Continue to cook for 2-3 minutes until the brown rice noodles are done. Serve hot.

More great crack chicken recipes to try:

Crack chicken is an internet phenomenon that you have to try! Lucky for us all there are a lot of different ways to enjoy it! If you make this crack chicken soup and love it, give these other healthy crack chicken recipes a try!

• Crack Chicken Pasta Salad | Healthy Crack Chicken Pasta Salad

• Healthy Crack Chicken | Instant Pot Crack Chicken

• Cracked Out Chicken For Weight Watchers

• Chicken Bone Broth Soup Recipe

Printable Crack Chicken Noodle Soup Recipe:

Print Recipe Rate this Recipe

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

Course: main, Soup

Cuisine: American

Keyword: crack chicken, healthy, soup

Servings: 6 servings

Calories: 468kcal

Author: Becca Ludlum

Ingredients

• 1.5 lbs. chicken breast defrosted and cut into bite sized pieces
• 6 oz brown rice spaghetti noodles 6 oz
• 1 cup cheddar cheese
• 8 slices turkey bacon cooked and chopped
• 1 small onion diced, about 1C
• 3 carrots about 1C; peeled and chopped
• 1 zucchini about 2G; sliced in half moons
• 3 celery about 2C; chopped
• 1 bell pepper about 1C; yellow, chopped
• 6 cups chicken broth low sodium
• 3/4 cup plain Greek yogurt
• 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 saute and add the olive oil. When the oil is hot add the garlic, onions, celery, carrots, chicken, pepper, dill, and parsley.
• 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" for 2 minutes. Let the pressure release naturally.
• Remove the lid. While the soup is still hot mix in the cooked bacon bits, Greek yogurt, and cheese. Let the soup for a couple minutes until the yogurt is mixed and the cheese is completely melted.
• Serve hot, garnished with cheese, bacon, and parsley if desired.

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, dill, and parsley. *You can use the whole chicken breast if cooking on the stove, it doesn't need to be cut.
• Saute for about 2 minutes to brown the chicken so that it doesn't stick together.
• Add the bell pepper, zucchini, and broth. Bring the soup to a boil then cover the reduce 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.
• Mix in the bacon, Greek yogurt, and cheese. Continue to cook for 2-3 minutes until the brown rice noodles are done. Serve hot.

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 and 5-6 hours on low heat.
• About 10 minutes before you are ready to serve the soup, cook the noodles on the stove following the directions on the box.
• Remove the lid on the slow cooker and mix in the cooked noodles, bacon, and cheese. Garnish, serve, and enjoy!

Video

Notes

Makes about 8 Cups of soup | 6 Servings of 1 1/4 Cup: 8R, 6Y, 3B, 7G | Makes six 1 1/4C servings: Each serving counts as: 1 1/4 red container, 1 yellow container, 1/2 blue container, just over 1G container

Weight Watchers: 5 Freestyle SmartPoints per serving when using fat free cheddar and fat free Greek yogurt

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

Tried this recipe?Take a pic and tag @beccaludlum or #mycrazygoodlife to be featured!