Cracker Barrel Chicken Noodle Soup Recipe

Cracker Barrel Chicken Noodle Soup Recipe is a classic American bowl of warmth featuring tender shredded chicken and thick egg noodles. This hearty lunch uses a base of golden chicken broth, diced carrots, celery, and onions simmered with yellow butter and dried thyme.

If you do nothing else, make sure you don’t overcook the chicken during the poaching stage. The first time I made this, I let the broth boil too hard and the meat ended up tough and stringy. Now I keep the liquid at a gentle simmer so the chicken stays soft enough to pull apart easily with a fork.

The egg noodles are doing more work than you’d think because they release starch that gives the broth a heavier body. Without that starch, the soup feels thin and lacks that signature home-style richness. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because it tastes like a Sunday afternoon in a bowl.

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Cracker Barrel Chicken Noodle Soup Recipe Ingredients

For the Soup Base

• 500g (1lb) chicken breast or thighs
• 1.5L (2.6 pints) chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 30g (1oz) butter
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

For the Finishing Touches

• 150g (5oz) dried egg noodles
• 2 tbsp fresh parsley, chopped

How To Make Cracker Barrel Chicken Noodle Soup Recipe

1. Poach the chicken: Place the chicken in a large pot, pour over the 1.5L (2.6 pints) of broth, and bring to a simmer over medium heat. Cook for 20-25 minutes for breasts or 35-45 minutes for bone-in thighs until the internal temperature hits 75°C (167°F) and the meat is no longer pink.
2. Shred the meat: Lift the chicken out onto a plate to cool slightly and pour the hot broth into a separate bowl to keep for later. Use two forks to pull the chicken into bite-sized strips or small chunks.
3. Sauté the veggies: Melt the 30g (1oz) of butter in the empty pot over medium heat and stir in the onion, carrots, and celery. Cook for about 6 minutes until the onions are see-through and the carrots have softened slightly.
4. Season and simmer: Pour the saved chicken broth back into the pot with the vegetables and add the salt, pepper, and dried thyme. Turn the heat up until the liquid starts to bubble.
5. Cook the noodles: Drop the egg noodles into the boiling broth and cook for 8-10 minutes. Taste a noodle to check it is soft all the way through before moving to the next step.
6. Bring it together: Stir the shredded chicken back into the pot and let it sit in the hot liquid for 3 minutes. This allows the meat to heat through without becoming dry.
7. Serve hot: Turn off the heat and stir through the chopped parsley. Ladle into deep bowls and serve immediately while the noodles are at their best.

Recipe Tips

• Check the temperature. Use a meat thermometer to ensure the chicken hits 75°C (167°F) during poaching to keep it safe but juicy. Overcooking the meat at the start is the quickest way to ruin the texture of the final soup.
• Prevent soggy noodles. If you plan on eating this over two days, cook the noodles separately in water and add them to each bowl as you serve. Leaving them to sit in the broth overnight makes them soak up all the liquid and turn to mush.
• Size your vegetables. Cut the carrots and celery into small, uniform cubes about the same size as a fingernail. This makes sure every spoonful has a bit of everything and the vegetables cook at the same rate.
• Use the right fat. Do not swap the butter for oil because the butter provides the creamy, rich top layer that defines this specific recipe. It works with the chicken fat to create a much more satisfying broth.
• Cool before storing. Let the soup come down to room temperature before putting it in the fridge to stop condensation from watering down the flavour. It will stay fresh for up to three days in an airtight container.

What To Serve With Chicken Noodle Soup

This soup is a full meal on its own but it goes brilliantly with a thick slice of buttered crusty bread. You can also serve it alongside a simple green salad with a sharp lemon dressing to cut through the richness of the broth.

If you want the full restaurant experience, try a side of salted crackers or a warm cheese scone. The crunch of the crackers provides a great contrast to the soft egg noodles and tender chicken.

How To Store Chicken Noodle Soup

• Fridge: Place the cooled soup in a sealed container and keep it in the fridge for up to three days. The noodles will continue to absorb liquid as they sit, so you might need to add a splash of water or extra broth when you take it out.
• Reheat: Pour the soup into a saucepan and heat gently over a medium flame until it is bubbling. Do not let it boil vigorously for a long time or the noodles will fall apart and the chicken will become tough.
• Freeze: You can freeze the broth and chicken for up to two months, but it is better to leave the noodles out. Freeze the soup base in a freezer-safe bag and just boil fresh noodles in the broth once you have defrosted and reheated it.

Cracker Barrel Chicken Noodle Soup Recipe Nutrition Facts

• Calories 345kcal
• Protein 28g
• Fat 12g
• Carbohydrates 32g
• Sugar 4g
• Sodium 1150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Fried Okra Recipe
• Cracker Barrel Southern Pecan Pie Recipe
• Cracker Barrel Maple Jam n’ Bacon Burger Recipe