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Creamy Chicken Noodle Soup

Ingredients

Serving Size: 1 bowl

Yields: 10 cups

  • 3 cups shredded chicken
  • 1/2 cup carrots thinly sliced ¼"
  • 1/2 cup celery thinly sliced ¼"
  • 1/2 cup white onion diced
  • 3 tablespoons butter either salt or unsalted
  • 7 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon garlic powder
  • 2 teaspoon parsley fresh or dried
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 6 oz. Cream cheese
  • 1 cup heavy cream
  • 3 cups pasta dumpling

Instructions

  • 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!