When the weather turns chilly, there’s nothing quite like wrapping your hands around a steaming bowl of soup that feels like a hug from the inside out. This Creamy Chicken and Veggie Noodle Soup is more than just a meal; it’s an invitation to slow down and savor every spoonful. Packed with tender chicken, vibrant vegetables, and the rich, cheesy essence that ties everything together, this soup is perfect for cozy evenings, family dinners, or any time you need a little pick-me-up.
Why You’ll Love This Soup
- Heartwarming and Hearty: With the perfect balance of protein, carbs, and veggies, this dish is both filling and satisfying.
- Quick to Make: Ready in just 40 minutes, this recipe is ideal for weeknight dinners.
- Flavor Explosion: Cream cheese and cheddar lend the soup a luxurious texture, while dill and parsley bring a fresh, herbaceous note that elevates the entire dish.
- Customizable: Swap out the noodles for gluten-free or whole-grain options, or use turkey or tofu for a different twist.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 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 tenderloin
- 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 your noodle of choice)
- 1/2 cup turkey bacon, cooked and crumbled
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
1. Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 4-5 minutes. Toss in the minced garlic, carrots, and celery, and continue to sauté for another 3 minutes until the vegetables begin to soften.
2. Add Broth and Chicken
Pour in the chicken broth and add the shredded chicken tenderloin. Give everything a good stir and bring the soup to a gentle boil.
3. Melt the Cream Cheese
Lower the heat to simmer. Add the cubed cream cheese, stirring continuously until it melts completely and blends smoothly with the broth.
4. Infuse Flavor
Stir in the shredded cheddar cheese, dried dill, dried parsley, salt, and pepper. Mix until the cheese has melted and infused the soup with its rich flavor.
5. Cook the Noodles
Add the egg noodles to the pot and let them cook for 7-10 minutes or until they are tender and fully cooked.
6. Finish with Turkey Bacon
Stir in the cooked and crumbled turkey bacon, allowing it to warm through before serving.
7. Serve and Garnish
Ladle the soup into bowls, top with freshly chopped parsley, and enjoy while hot.
Serving Suggestions
Pair this comforting soup with warm, crusty bread or a side salad to round out the meal. It also makes excellent leftovers, as the flavors meld and deepen after sitting overnight in the refrigerator.
Tips for Success
- Creamy Consistency: Ensure the cream cheese is softened to help it blend smoothly into the broth.
- Add Extra Veggies: Feel free to throw in spinach, peas, or even mushrooms for an extra nutritional boost.
- Storage: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove over low heat for best results.
A Bowl of Comfort Awaits
There’s a reason this Creamy Chicken and Veggie Noodle Soup is sure to become a staple in your recipe collection. Not only does it deliver on taste and comfort, but it’s also a versatile and easy way to make any meal feel special. The next time you need a dish that warms both body and soul, reach for this recipe and dive into pure, creamy delight.
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Creamy Chicken and Veggie Noodle Soup
Description
Dive into a warm and comforting bowl of creamy chicken noodle soup, bursting with tender chicken, fresh veggies, and cheesy goodness. Perfect for chilly days or when you need a hug in a bowl.
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 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 tenderloin
– 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
Instructions
1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add 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.
2. Add Broth and Chicken: Pour in the chicken broth, add shredded chicken tenderloin, and stir to combine. Bring the soup to a gentle boil.
3. Incorporate Cream Cheese: Reduce the heat to low. Add cubed cream cheese, stirring until it melts and blends into the broth smoothly.
4. Add Seasonings and Cheese: Mix in cheddar cheese, dill, parsley, salt, and pepper. Stir until the cheese has melted and is well incorporated.
5. Cook Noodles: Stir in the egg noodles and cook for 7-10 minutes or until the noodles are tender.
6. Add Turkey Bacon: Stir in the crumbled turkey bacon, letting it warm through.
7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot.
Cooking Time: 40 minutes
Servings: 4