Teasty Crack Chicken Noodle Soup

In the winter, soup meals filled with beneficial nutrients are always preferred. We serve the dish as a complete main meal, which creates a state of warmth in the body.

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

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, cooked and crumbled

Fresh parsley, chopped (for garnish)

Directions:

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the 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.

Add Broth and Chicken: Pour in the chicken broth, add the shredded chicken, and stir to combine. Bring the soup to a gentle boil.

Incorporate Cream Cheese: Reduce the heat to low. Add cubed cream cheese, stirring until it melts and blends into the broth smoothly.

Add Seasonings and Cheese: Mix in cheddar cheese, dill, parsley, salt, and pepper. Stir until the cheese has melted and is well incorporated.

Cook Noodles: Stir in the egg noodles and cook for 7-10 minutes or until the noodles are tender.

Add Turkey : Stir in the crumbled turkey , letting it warm through.

Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot.

Enjoy