Creamy Chicken Noodle Soup
- Servings
- 4
Ingredients
- 3 cup Chicken shredded
- 1/2 cup carrots thinly sliced ¼"
- 1/2 cup celery thinly sliced ¼"
- 1/2 cup white onion diced
- 3 tbsp butter either salt or unsalted
- 7 cup chicken broth
- 1 bay leaf
- 1 tbsp garlic powder
- 2 tsp parsley fresh or dried
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 6 oz cream cheese
- 1 cup heavy cream
- 3 cup pasta dumpling
Method
-
In a large Dutch oven or saucepan sauté, carrots, celery, onion, and butter. Sauté vegetables until tender, about 8-10 minutes.
-
Lower heat to medium-heat and add in chicken broth, bay leaf, garlic powder, parsley, salt, pepper, and smoked paprika. Let simmer for 10 minutes.
-
Add in cream cheese and heavy cream, stir broth and let simmer for 5 minutes. 4. Next add in pasta, cover, and bring to a boil for 10 minutes.
-
Once pasta is cooked add in shredded chicken and stir.
-
Reduce heat to low and serve when ready.
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.