Description
A comforting and creamy soup with the rich flavors of crack chicken, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 8 ounces egg noodles
- 6 slices bacon, cooked and crumbled
- Green onions or chives, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes.
- Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the chicken, shred it, and set aside.
- Stir in the heavy cream, cheddar cheese, and cream cheese until melted and creamy.
- Add the egg noodles, parsley, thyme, and season with salt and pepper. Simmer until noodles are tender, about 10 minutes.
- Return the shredded chicken to the pot, add the crumbled bacon, and stir to combine. Adjust seasoning as necessary.
- Serve hot, garnished with chopped green onions or chives.
Notes
Allow leftovers to cool before refrigerating; consume within 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg