Description
A hearty and creamy chicken noodle soup made with sautéed vegetables and cream cheese for rich flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 cups chicken broth
- 1 cup cream cheese
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces egg noodles
- Fresh parsley, for garnish
Instructions
- Sauté the onions, carrots, and celery over medium heat until softened.
- Add the garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, cream cheese, and Italian seasoning.
- Stir until the cream cheese is melted and well combined.
- Add the egg noodles and cook according to package directions until tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
Best eaten fresh the same day; pasta softens if it sits. Can prepare the soup base ahead of time and add noodles closer to serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg