Crack Chicken Noodle Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, chopped
6 cups chicken broth or low-sodium broth
2 cups shredded cooked chicken
8 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
Salt and pepper, to taste
1 1/2 cups egg noodles or any noodle of choice
1/2 cup turkey bacon, cooked and crumbled
Fresh parsley, chopped for garnish
Directions:
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add minced garlic, sliced carrots, and chopped celery, and sauté for an additional 3 minutes until the vegetables start to soften.
Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Stir to combine, then bring the soup to a gentle boil.
Incorporate Cream Cheese: Reduce the heat to low. Add the cubed cream cheese, stirring until it melts and blends smoothly into the broth.
Add Seasonings and Cheddar Cheese: Mix in the shredded cheddar cheese, dried dill, dried parsley, salt, and pepper. Stir until the cheese has fully melted and is well incorporated into the soup.
Cook Noodles: Stir in the egg noodles and cook for 7-10 minutes, or until the noodles are tender.
Add Turkey Bacon: Stir in the crumbled turkey bacon, allowing it to warm through.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy it hot!
Nutritional Information:
Cooking Time: 40 minutes
Servings: 4