Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, chopped
6 cups chicken broth (or low-sodium broth)
2 cups shredded cooked chicken
8 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
Salt and pepper, to taste
1 1/2 cups egg noodles (or any noodle of choice)
1/2 cup turkey bacon, cooked and crumbled
Fresh parsley, chopped (for garnish)
Directions:
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add minced garlic, carrots, and celery, and sauté for an additional 3 minutes until vegetables start to soften.
Add Broth and Chicken: Pour in the chicken broth, add the shredded chicken, and stir to combine. Bring the soup to a gentle boil.
Incorporate Cream Cheese: Reduce the heat to low. Add cubed cream cheese, stirring until it melts and blends into the broth smoothly.
Add Seasonings and Cheese: Mix in cheddar cheese, dill, parsley, salt, and pepper. Stir until the cheese has melted and is well incorporated.
Cook Noodles: Stir in the egg noodles and cook for 7-10 minutes or until the noodles are tender.
Add Turkey Bacon: Stir in the crumbled turkey bacon, letting it warm through.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot.
Cooking Time: 40 minutes | Servings: 4
