Chicken Noodle Soup  – Easy Cracker Barrel Copycat

This homemade Cracker Barrel Chicken Noodle Soup is cozy, fast, and honestly — kinda everything when you’re just… done. It’s made with soft egg noodles, real chicken, and that thyme-y, buttery broth that somehow feels like a weighted blanket. Budget-friendly, one-pot, and done in under 30 mins.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: brothy, savory, slightly herby
• Great for: weeknights, sick days, food that hugs

Why I Like This Recipe

Had some chicken in the fridge. Needed something warm. Tossed it in a pot with whatever I had, and this soup kinda made me feel human again. Not fancy — just simple, solid, and real good.

Ingredients

• 1 lb chicken (breasts or thighs)
• 6 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 cups egg noodles
• 2 tbsp chopped parsley (optional)

How To Make Chicken Noodle Soup

1. Simmer the chicken: Add chicken and broth to a pot. Bring to a gentle simmer — about 10 mins. Shred the chicken once it’s done.
2. Sauté the veggies: In the same pot, melt butter. Add onion, carrots, and celery. Cook till soft, maybe 5–6 mins.
3. Season and simmer: Pour in broth, salt, pepper, thyme. Bring it up to a light boil.
4. Add noodles: Toss in egg noodles. Let them cook for 8–10 mins. Stir every so often.
5. Bring it together: Add the shredded chicken back in. Let it simmer a few more mins so the flavors settle.
6. Serve hot: Top with parsley if you want. Eat it with bread, crackers, or just a spoon.

Tips for Success

• Use thighs if you like richer flavor.
• Sautéing the veggies slowly adds a lot.
• Slightly undercook the noodles — they’ll keep softening in the broth.
• Good next-day soup. Honestly, better even.

Storage and Reheating

• Fridge: Store up to 4 days in a sealed container. Gets deeper in flavor.
• Freezer: Portion into containers or bags. Keeps for 3 months.
• Reheat: Microwave or stovetop. Add a splash of water or broth if it thickened.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep. Just shred and toss it in at the end.
• Do I have to use egg noodles?
  Nah — any pasta works. Egg noodles just feel classic.
• Can I add more veggies?
  Sure. Throw in some peas, spinach, corn — whatever’s around.
• What’s the best broth?
  Homemade if you have it. Otherwise, low-sodium boxed is fine.
• How do I avoid mushy noodles?
  Undercook slightly and don’t simmer too long after adding them.

Common Mistakes and How to Dodge Them

• Overcooking the chicken: Keep it at a light simmer. Boiling makes it rubbery.
• Adding noodles too early: They’ll soak up all the broth and get gloopy. Wait till near the end.
• Not sautéing the veggies enough: Raw carrots in soup? Meh. Let them soften first.
• Forgetting to taste the broth: Add salt slowly and keep tasting. It’s your soup, not a test.
• Skipping butter: Yes, it matters. Adds richness. Don’t swap it out unless you have to.

Nutrition Facts (Per Serving)

• Calories: 215 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 620mg
• Potassium: 410mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 18g

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• Grilled Chicken Salad  – Easy Cracker Barrel Copycat
• Chicken n’ Rice  – Easy Cracker Barrel Copycat
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• Chicken Pot Pie – Easy Cracker Barrel Copycat