Creamy Chicken Noodle Soup
This creamy chicken noodle soup is bursting with flavor and so comforting, but it's lighter because there's no heavy cream!
Servings: 8
Ingredients
- 1 tbsp butter
- 1 cup chopped onion 1 small
- 1 cup sliced carrots 2-3 carrots
- 1 cup sliced celery 3-4 ribs
- 2 teaspoon minced garlic
- 3 cups cooked cubed chicken OR 2 raw chicken breasts, about 1-1.25 lbs total weight
- 8 cups chicken broth 2 quarts or 4 cans
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 8 oz egg noodles
- 4-8 oz cream cheese softened
Instructions
- Begin by chopping all the vegetables. If using raw chicken, cut into bite size pieces.
- In large pot, melt butter and add vegetables, garlic, and raw chicken (if using). Cook and stir over high heat 3-5 minutes, until onion starts to soften and chicken starts to look white, but vegetables are not starting to brown.
- Pour in the broth. Stir in poultry seasoning and black pepper and bring to a gentle boil.
- The soup should boil 20-25 minutes total. If you are using country style egg noodles that take 20 minute to cook, add them after soup simmers for about 5 minutes. If you are using traditional egg noodles that take 10 minutes to cook, allow soup to simmer for 15 minutes before adding noodles.
- When noodles have softened, reduce heat to medium and stir in cream cheese. If using precooked chicken, add it now. Cook and stir 2-3 minutes until cream cheese is completely melted and incorporated. It can be helpful to use a whisk.
- Serve immediately. Refrigerate leftovers. You may want to add additional broth when rewarming leftovers, as the noodles will absorb liquid as the soup sits.