Description
A comforting and creamy chicken noodle soup that warms your belly and heart, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 cups chicken broth (preferably low-sodium)
- 1 cup pasta (egg noodles recommended)
- 1 cup cream cheese, at room temperature
- 1 cup shredded cheddar cheese
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Green onions for garnish
Instructions
- Sauté the vegetables: In a large pot over medium heat, add a splash of olive oil, followed by the chopped onion, minced garlic, sliced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Add the broth: Pour in the chicken broth and bring the mixture to a boil over high heat.
- Cook the pasta: Stir in the pasta of your choice, and cook according to package instructions until al dente (about 6-8 minutes).
- Make it creamy: Reduce heat to low, and stir in the cream cheese until melted and smooth.
- Incorporate chicken and cheese: Add the shredded chicken and cheddar cheese, stirring until everything is heated through and cheese is melted.
- Season: Taste the soup and season with salt and pepper as desired.
- Serve & garnish: Serve hot with crusty bread, and sprinkle with green onions if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. The soup freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg