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!
Servings: 6 servings
Calories: 468kcal
Equipment
- Instant Pot 6 qt
- Sealing Rings
- Kitchen Knife
Ingredients
- 1 tsp olive oil
- 2 cloves garlic
- 1 small onion diced, about 1 cup
- 3 celery about 2 cups; chopped
- 3 carrots about 1 cup; peeled and chopped
- 1 ½ lbs chicken breast defrosted and cut into bite sized pieces
- ½ tsp black pepper
- 1 tsp dill
- 1 bell pepper about 1 cup; yellow, chopped
- 1 zucchini about 2 cups; sliced in half moons
- 6 oz spaghetti noodles whole wheat or brown rice, 6 oz dry
- 6 cups chicken broth low sodium
- 8 slices turkey bacon cooked and chopped
- ¾ cup Greek yogurt plain, 2%
- 1 cup cheddar cheese
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. 1 tsp olive oil, 2 cloves garlic, 1 small onion, 3 celery, 3 carrots , 1 ½ lbs chicken breast, 1/2 tsp black pepper, 1 tsp 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. 1 bell pepper , 1 zucchini
- Break the brown rice noodles in half and scatter them over the chicken and vegetables. 6 oz spaghetti noodles
- Pour the chicken broth into the Instant Pot. 6 cups chicken broth
- 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. 8 slices turkey bacon, 3/4 cup Greek yogurt, 1 cup cheddar 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. 1 tsp olive oil, 2 cloves garlic, 1 small onion, 3 celery, 3 carrots , 1 ½ lbs chicken breast, 1/2 tsp black pepper, 1 tsp dill
- 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 1 bell pepper , 1 zucchini , 6 cups chicken broth
- During the last couple minutes of cooking remove the lid and add the brown rice noodle. 6 oz spaghetti noodles
- 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. 8 slices turkey bacon, 3/4 cup Greek yogurt, 1 cup cheddar cheese
- 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. 1 tsp olive oil, 2 cloves garlic, 1 small onion, 3 celery, 3 carrots , 1 ½ lbs chicken breast, 1/2 tsp black pepper, 1 tsp dill, 1 bell pepper , 1 zucchini , 3/4 cup Greek yogurt
- 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. 6 oz spaghetti noodles
- 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. 8 slices turkey bacon, 1 cup cheddar cheese
- Serve hot and garnish with optional toppings like cheese, bacon, and parsley.
Video
Notes
21 Day Fix
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- Serving size: 1 ¼ cup
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- Entire recipe counts as 8 red containers, 6 yellow containers, 3 blue containers, 7 green containers
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- Per serving: 1 ¼ red containers, 1 yellow container, 1/2 blue container, and just over 1 green container
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