Description
A creamy, cheesy, and comforting soup infused with smoky bacon, perfect for a cozy meal without fuss.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces egg noodles
- 6 slices bacon, cooked and crumbled
- Green onions or chives, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables soften, about 5 minutes.
- Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken, shred it, and set aside.
- Stir in the heavy cream, shredded cheddar, and softened cream cheese to the pot, keeping the heat low and simmering until the cheeses melt and the soup becomes creamy.
- Add the egg noodles, dried parsley, dried thyme, salt, and pepper to the pot. Simmer until the noodles are tender, about 10 minutes.
- Return the shredded chicken to the pot, add the crumbled bacon, and stir to combine. Heat through for a minute or two, adjusting seasoning if needed.
- Ladle the soup hot into bowls and garnish with chopped green onions or chives.
Notes
For a lighter version, you can substitute half and half for heavy cream and reduce the amount of cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, chicken noodle, comfort food, easy recipe, weeknight dinner