Cracker Barrel Chicken Soup Recipe

This Cracker Barrel Chicken Soup recipe is a hearty and comforting dish, which features tender shredded chicken and wide egg noodles. It’s a homestyle classic, ready in about 40 minutes.

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Cracker Barrel Chicken Soup Ingredients

2 tbsp unsalted butter
1 medium yellow onion, diced
2 large carrots, peeled and sliced into rounds or diced
2 ribs celery, sliced
3 cloves garlic, minced
8 cups (2 quarts) high-quality chicken broth or stock
2 cups cooked chicken breast, shredded (rotisserie chicken works perfectly)
1 tsp dried thyme
½ tsp dried sage (or poultry seasoning)
1 bay leaf
2 ½ cups wide egg noodles (uncooked)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped

How To Make Cracker Barrel Chicken Soup

Sauté the vegetables: In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Add aromatics: Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute until the garlic is highly fragrant.
Simmer the broth: Pour in the chicken broth and add the bay leaf. Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld and the vegetables to become fully tender.
Add the noodles and chicken: Remove the lid and stir in the uncooked wide egg noodles and the shredded chicken. Increase the heat slightly to maintain a gentle simmer.
Cook the noodles: Simmer uncovered for 7–10 minutes, or until the egg noodles are tender but still have a slight bite (al dente). Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Season and serve: Remove the pot from the heat and discard the bay leaf. Stir in the fresh chopped parsley. Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and serve immediately.

Recipe Tips

The Broth Matters: Since this is a simple, clear-broth soup, the quality of the chicken stock makes a huge difference. If you have homemade bone broth, use it! If using store-bought, opt for a high-quality, rich chicken bone broth.
Noodle Texture: Wide egg noodles absorb liquid very quickly. If you plan to have leftovers, it is often best to cook the noodles in a separate pot of salted water and add them to individual bowls before ladling the hot soup over them to prevent them from becoming mushy overnight.
Rotisserie Shortcut: Using shredded meat from a store-bought rotisserie chicken saves time and adds a wonderful roasted flavor to the soup.
Fresh Herbs: While dried herbs are great for simmering in the broth, finishing the soup with fresh parsley adds a necessary pop of color and brightness that mimics the restaurant presentation.

What To Serve With Cracker Barrel Chicken Soup

This comforting bowl of soup pairs perfectly with classic Southern sides.

Buttermilk Biscuits: A Cracker Barrel staple, perfect for dipping.
Saltine Crackers: The traditional soup accompaniment.
Side Salad: A simple garden salad with a light vinaigrette.
Cornbread: Sweet cornbread balances the savory broth beautifully.

How To Store Cracker Barrel Chicken Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days. The noodles will absorb a lot of the broth, so you may need to add a splash of water or extra chicken stock when reheating.
Reheat: Warm gently on the stovetop over medium-low heat until heated through.
Freeze: It is highly recommended to freeze the soup without the egg noodles, as pasta turns to mush when frozen and thawed in liquid. Freeze the chicken and vegetable broth base for up to 3 months. Boil fresh noodles when reheating.

Cracker Barrel Chicken Soup Nutrition Facts

Calories: 280kcal
Protein: 22g
Carbohydrates: 26g
Fat: 9g
Saturates: 4g
Sugar: 3g
Salt: 1.1g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Can I use raw chicken?

Yes. If you don’t have pre-cooked chicken, you can add 2 raw, boneless skinless chicken breasts to the pot in step 3. Let them poach in the simmering broth for 15-20 minutes until cooked through. Remove them, shred with two forks, and return the meat to the pot along with the noodles.

Can I add other vegetables?

Absolutely. Frozen peas or corn make great additions. Stir them in during the last 3 minutes of cooking just to heat them through so they retain their bright color.

Is this recipe gluten-free?

No, because egg noodles contain wheat. To make it gluten-free, substitute the egg noodles with your favorite gluten-free pasta or simply add diced potatoes or rice instead.