Chicken noodle soup is one dinner my kids will always eat without fail. This creamy version is their (and all of our) favorite. Precooked chicken makes this dish especially fast for a weeknight meal. This is a recipe you will want to save for your quick, no-fail recipe repertoire.
Creamy Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken bone broth
- 8 ounces egg noodles
- 8 ounces cream cheese (low or full fat)
- 2-3 cups cooked chicken, chopped or shredded
- ¼ cup parsley, chopped
- Salt and freshly ground pepper
Instructions
- In a large pot, add olive oil and heat over medium heat. Add onions, carrots, and celery, and cook, stirring frequently, until vegetables are softened and onions become more translucent, about 10 minutes. Add garlic and cook, stirring, for another 1-2 minutes until fragrant. Add chicken broth and bring to a boil.
- Once boiling, add egg noodles and cook until pasta is al dente (following package directions for noodles you are using). Lower heat to a low simmer and add cream cheese, cooked chicken, parsley, and salt and pepper to taste. Stir and cook until chicken is warmed through and cream cheese is melted into soup. Serve warm.
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