Description
A comforting and creamy chicken noodle soup featuring tender chicken, rich cheeses, and crispy bacon, perfect for family gatherings.
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
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken, shred it, and set aside.
- Stir in heavy cream, shredded cheddar cheese, and cream cheese to the pot. Cook on low heat until the cheeses are melted and the soup is creamy.
- Add the egg noodles, parsley, thyme, salt, and pepper to the pot. Continue to simmer until the noodles are tender, about 10 minutes.
- Return the shredded chicken to the pot. Add the crumbled bacon and stir to combine. Adjust seasoning if needed.
- Serve the soup hot, garnished with chopped green onions or chives.
Notes
For a lighter version, swap half-and-half for heavy cream. To make it gluten-free, use gluten-free noodles. Taste and adjust seasoning to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken soup, noodle soup, comfort food, family meal