**Crack Chicken Noodle Soup**

Crack Chicken Noodle Soup Ingredients

– 1 tablespoon salted  butter
– 1 medium carrot, diced into thin half slices (about ½ cup)
– 1 stalk celery, finely chopped (¼ cup)
– ½ small yellow onion, finely minced (about ¼ cup)
– 9 cups water
– 8 ounces thin spaghetti, vermicelli, or angel hair  pasta
– 4 ounces cooked chicken, shredded
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– ½ teaspoon black pepper 

Instructions
1. Melt butter in a large pot over medium heat. Add onion, celery, and carrots; sauté 5–7 minutes until softened.
2. Stir in garlic powder, thyme, and pepper; cook 1 minute.
3. Add shredded chicken and 9 cups water. Bring to a simmer.
4. Add pasta and cook according to package instructions until tender (8–10 minutes).
5. Season with salt if needed. Stir in chicken broth (if using) for richness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Equipment: Large pot, knife, mixing bowl 

Tips
– For creamier soup, stir in ¼ cup heavy cream or whole milk at the end.
– Swap pasta types (e.g., elbows or rotini) for texture variation.
– Add frozen corn or peas for extra sweetness.

Variations
– Use shredded cooked bacon or ham for a smoky twist.
– Omit pasta and add rice noodles for a gluten-free option.

Serving Suggestions
Serve with crusty bread or a side salad. Garnish with chopped parsley or crispy fried shallots. 

Storage
Refrigerate in an airtight container for up to 4 days. Reheat gently on stovetop or microwave.

Nutritional Information (per serving, ~2 cups)
– Calories: 320
– Protein: 25g
– Fat: 12g
– Carbs: 35g
– Fiber: 3g
– Sodium: 750mg 

enjoy