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!

Course main, Soup

Cuisine American

Keyword crack chicken, healthy, soup

Prep Time 10 minutes

Cook Time 25 minutes

Resting Time 10 minutes

Total Time 35 minutes

Servings servings

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