Crack Chicken Soup
Ingredients
- 4 slices bacon diced
- 1 tbsp butter
- 1 large onion diced
- 2 ribs celery finely diced
- 2 carrots cut into small cubes
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp garlic powder
- ½ tsp onion granules
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp dried chives
- 6 cups hot chicken stock
- 450 g chicken breast
- 120 g broken vermicelli noodles
- 225 g full fat cream cheese softened
- 1 tbsp fresh parsley chopped
- shredded cheese as much as you like
- salt and pepper to taste
Instructions
- Cook the bacon in a large pot until crispy and set aside.
- Add the butter in the same pot and heat until foaming. Sautée the onion, celery and carrots, stirring over medium-low heat for 5 minutes or until softened.
- Stir in the minced garlic and add garlic powder, onion granules, dried dill,dried parsley, dried chives, salt and pepper. Pour in the stock and bring to a low simmer.
- Add the chicken breast and simmer for 25 minutes over medium-low heat or until the chicken is cooked through.
- Shred the chicken using two forks in the soup or remove it with tongs and shred in a bowl before adding back to the pot.
- Add the noodles and stir into the soup.
- Once noodles have cooked add the softened cream cheese, half the crispy bacon and fresh parsley and stir well.
- Taste and adjust the seasoning if needed then spoon into bowls. Top the remaining bacon, shredded cheese and serve.
Notes
Store any leftover chicken soup in an airtight container and keep in the fridge for up to 3 days. You might need to add a little hot water to thin the soup before reheating.
This soup is suitable for freezing.
You can swap the vermicelli for risoni pasta.
This soup is suitable for freezing.
You can swap the vermicelli for risoni pasta.