Creamy Chicken Noodle Soup
Servings 10 cups (approximately)
Calories 394kcal
Ingredients
- 3 Tbsp salted butter
- 1/2 cup thinly sliced carrot
- 1 rib celery thinly sliced
- 1 small onion finely diced
- 8 cups chicken stock
- 2 Tbsp chopped fresh parsley divided use
- 2 tsp granulated garlic
- 1 tsp salt
- 1 tsp black pepper
- 1-2 tsp herbes de provence or dry Italian seasoning adjust amount to taste
- 1 tsp smoked paprika
- 3 cups shredded roasted or rotisserie chicken
- 1 medium bay leaf
- 3 cups medium egg noodles
- 4 oz Neufchatel cheese cubed
- 1 cup heavy cream
Instructions
- In a 6 quart Dutch oven or large soup pot, melt butter over medium-high heat. Add carrot, celery and onion. Cook for 5-8 minutes, just until softened.
- To the pot add 7 cups stock, 1 tablespoon parsley, garlic, salt, pepper, Italian seasoning and paprika. Lower heat to medium, cover and simmer for 10 minutes.
- Uncover, add noodles to the broth. Bring to a boil, then lower heat and simmer covered for 10 minutes, or until noodles are al dente.
- Uncover, then to the pot add cream cheese and cream, mixing just until melted. Add chicken, mixing well. Simmer uncovered for 5 minutes over medium heat.
- Add reserved 1 cup stock if desired, to thin broth thinning to taste.
- Stir in reserved parsley. Keep warm until serving.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 18g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 842mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1818IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg