Crack chicken noodle soup literally broke the internet when it first came about. You can add diced bacon, cream cheese, dry ranch mix, cheddar cheese, and more to this tasty chicken noodle soup. A satisfying dinner that the whole family can enjoy. Crack noodle soup is a must-make recipe for when you are craving a comforting chicken recipe.
This Crack Chicken Noodle Soup is literally one of the best recipes you will try! It’s my top most viewed and loved on my entire blog!.
Everyone that has tried it raves about it, It’s pure comfort food at it’s best! Want to use your Instant Pot? Well, you can! My friend Rachel over at SweetteeandSprinkles has an incredible Chicken Noodle Soup recipe that only takes just a few minutes to make using your Instant Pot!.
Chicken and noodles is a beloved comfort food dish that evokes memories of home and childhood for many. Who doesn’t love tender chicken and chewy noodles bathed in a rich savory broth? However a common complaint about chicken noodle soup or chicken and noodles is that the broth can turn out too thin and watery. Luckily, there are several simple and effective ways to thicken up this classic dish.
Why Thicken Chicken and Noodles?
If you thicken chicken and noodles the right way, the broth should lightly stick to the noodles and chicken instead of being a thin, watery soup. Adding more water to the broth makes it smoother and more satisfying, mixing all the ingredients into a creamy bowlful. Thickening gives it richness and body, and it also lets the seasoning and chicken flavor stand out without being drowned out by too much liquid.
So how do you get that perfect thickness for chicken and noodles? Let’s explore some easy methods.
Slurry with Starch
An easy way to make any sauce or broth thicker is to mix starch with water to make a slurry. To do this, mix the starch of your choice with cold water first, then add it to the hot liquid. Starches swell and absorb water, leading to thickening.
Cornstarch is a popular choice for thickening chicken noodle dishes. It has twice the thickening power of flour and results in a glossy, translucent finish. Mix 1-2 tablespoons of cornstarch with 2 tablespoons cold water per cup of broth you want to thicken. Gradually stir this slurry into the simmering pot, cooking for 2-3 minutes until thickened.
Flour can also be used in place of cornstarch by making a slurry in the same fashion. The resulting texture may not be quite as smooth, so be sure to cook the flour thoroughly to avoid any raw taste.
For gluten-free options, try arrowroot or tapioca starch. Follow the same slurry method. Potato starch is another great alternative but thickens very rapidly, so start with small amounts.
No matter what kind of starch you use, lumps will not form if you add the slurry slowly while stirring all the time. Too much starch can lead to a pasty, gloppy texture.
Roux
A classic French technique, a roux is equal parts fat and flour cooked together before adding liquid. The roux thickens and also imparts richness from the fat.
Melt the butter over medium-low heat, then stir in the flour. Cook for 2-3 minutes until bubbling and slightly thickened. Gradually add in the chicken broth while whisking constantly. Simmer until desired consistency is reached. When you cook a roux for longer, it gets darker and has more complex, nutty flavors. But this makes it less thickening, so be careful not to cook it too long.
Simmer and Reduce
For a natural thickening method, simply simmer the chicken and noodles uncovered for 30-60 minutes. This allows some of the liquid to reduce down through evaporation, resulting in a richer broth.
Keep an eye on the doneness of the noodles, as they can get overcooked and mushy with prolonged simmering. Stir occasionally and add a little extra broth or water if it reduces too much.
Cream and Milk
For extra creamy chicken noodles, stir in a splash of heavy cream, half and half, or even whole milk at the end. About 1/4 – 1/2 cup per pot is usually sufficient. The natural emulsifiers in dairy help bind the broth. Just be careful not to curdle the milk by letting it boil. Gently reheat after adding dairy.
Tips for Thickening Chicken and Noodles
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Cook noodles very al dente if simmering for a long time, so they don’t get mushy as broth thickens.
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Add thickening agents like cornstarch slurry towards the end to avoid overcooking noodles.
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Start with less thickener and add more as needed. You can always thicken further but it’s hard to thin out.
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Whisk vigorously when adding slurries to prevent lumps.
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Simmer starch-thickened broths for a few minutes to eliminate any raw starchy taste.
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For thinner results, add extra hot broth until desired consistency is reached.
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Add cream or milk at the very end, just before serving.
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Potato starch, arrowroot, and tapioca starch hold up better after freezing versus cornstarch.
With these simple yet effective techniques for thickening up chicken and noodles, you’ll be able to achieve the perfect rich and creamy broth every time. Adjust the thickness to your personal preference and enjoy this comforting classic. What’s your favorite way to thicken chicken and noodle dishes?
Reasons You Will Love This Soup
- A simple soup that is great for cold weather
- You’ll feel full after eating this soup because it sticks to your bones.
- Family-friendly recipe that kids will enjoy eating as well.
- You can change the ingredients to make the soup taste the way you like it if you want to.
- You can serve it to a lot of people or just your family.
- This is great for reheating for dinner or even lunches during the week.
Chicken – You can use cooked shredded chicken that you have on hand. Or cook up some chicken breasts that you then shred or dice into pieces.
Condensed Soup – Chicken condensed soup is going to help give this soup that creamy texture.
Stock – Chicken stock works great for this recipe. I opted for a low-sodium stock but you can easily use a classic chicken stock or broth.
Milk – Whole milk is going to offer the richest flavor. You can use skim milk, 2 percent milk, etc.
Vegetables – Carrots and celery were both used to help enhance the flavor of the chicken crack soup even more.
Ranch Dressing Mix – It must be dry ranch mix for this, not liquid ranch. The ranch mix is going to elevate the flavor tremendously.
Bacon – Thick-cut bacon that is cooked and diced into bite-size pieces is key. You want it crispy so that it really enhances the flavor.
Cheese – I opted for a mild cheddar cheese, but any flavor of cheese works. Sharp, Colby Jack, etc.
Cream Cheese – Cream cheese is going to really richen the flavor of the soup and offer a thicker consistency.
Spaghetti – You can use spaghetti or angel hair for the noodles in the recipe.
How Can I Make Crack Chicken Soup Gluten-Free?
Make sure the ranch seasoning mix and condensed soup don’t have gluten in them, and then choose gluten-free pasta. Then you should have a gluten-free soup.
How Do You Thicken Chicken And Noodles? – The Midwest Guru
FAQ
How can I thicken up my chicken and noodles?
Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution. Chicken Broth: Or stock. A medium-sized potato is the first magic ingredient in this recipe. When it cooks down, it makes the soup SO creamy, hearty, and filling.
How do you make noodles thicker?
Corn starch is the secret to thickening beef and noodles. Mix it with cold water, and then add a little at a time to the beef and noodles recipe until you get the thickness you want.
How to thicken chicken and noodles without cornstarch?
Arrowroot powder is a fine, gluten-free powder that can be used instead of cornstarch to thicken things. It does the same job as cornstarch.
What to add to chicken noodle soup to make it thicker?
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.