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!
1 ½lbschicken breastdefrosted and cut into bite sized pieces
6ozspaghetti noodleswhole wheat or brown rice, 6 oz dry
8slicesturkey bacon cooked and chopped
1smallonion diced, about 1 cup
3carrots about 1 cup; peeled and chopped
1zucchini about 2 cups; sliced in half moons
3celery about 2 cups; chopped
1bell pepper about 1 cup; yellow, chopped
6cupschicken brothlow sodium
3/4cupGreek yogurtplain, 2%
Optional ingredients: cheese, bacon, salt and parsley
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.
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.
*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!
Makes about 8 Cups of soup | 6 Servings of 1 1/4 Cup | 21 Day Fix Container Counts: Each serving counts as: 1 1/4 red container, 1 yellow container, 1/2 blue container, just over 1G containerWeight Watchers:: 5 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points per serving when using fat free cheddar and fat free Greek yogurt