Ingredients
Scale
- 1 pound chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 1 teaspoon garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cream cheese
- 1/2 cup shredded cheddar cheese
Instructions
- In a large pot, combine chicken breasts and chicken broth. Bring to a boil.
- Add carrots, celery, onion, garlic, thyme, salt, and pepper. Simmer for 20 minutes.
- Stir in egg noodles and cook until tender.
- Remove chicken, shred it, and return to the pot.
- Add cream cheese and cheddar cheese. Stir until melted and combined.
- Serve hot, garnished with parsley if desired.
Notes
- For added flavor, sauté the vegetables in butter before adding to the broth.
- Use rotisserie chicken for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: none
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Crack Chicken Noodle Soup, comfort food, easy soup recipe