Ingredients
- Olive Oil (1 tablespoon): For sautéing the vegetables, adding a base layer of flavor.
- Vegetables: A blend of 1 medium onion (chopped), 2 garlic cloves (minced), 2 carrots (peeled and diced), and 2 celery stalks (diced) provides a mix of flavors and textures.
- Chicken (1 pound boneless, skinless chicken breasts): The star protein of this dish, tender and shredded.
- Chicken Broth (6 cups): The liquid base that adds depth and flavor.
- Heavy Cream (1 cup): Contributes to the soup’s rich, velvety texture.
- Cheeses: 1 cup of shredded cheddar cheese and ½ cup of softened cream cheese create the ultimate creamy, cheesy base.
- Seasonings: ½ teaspoon each of dried parsley and dried thyme, plus salt and pepper to taste, provide essential seasoning.
- Egg Noodles (8 ounces): Hearty noodles that soak up the delicious broth.
- Bacon (6 slices, cooked and crumbled): Adds a smoky, crispy element that complements the creaminess.
- Garnish: Chopped green onions or chives for a burst of freshness and color.
Instructions
1. Preparing the Base: Sautéing Vegetables
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the vegetables for about 5 minutes, or until they are softened and aromatic. This step lays the foundation for the flavor of your soup.
2. Cooking the Chicken: Achieving Perfect Tenderness
Next, add the 1 pound of boneless, skinless chicken breasts and 6 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the chicken is fully cooked. Once the chicken is cooked, remove it from the pot, shred it with two forks, and set it aside.
3. Incorporating Cream and Cheeses for a Rich Soup
Lower the heat to a gentle simmer, and stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of softened cream cheese. Stir continuously until the cheeses are completely melted and the soup achieves a creamy consistency.
4. Adding Noodles and Seasonings: The Final Steps
Add 8 ounces of egg noodles to the pot, along with ½ teaspoon each of dried parsley and dried thyme. Season with salt and pepper to taste. Allow the soup to simmer for another 10 minutes, or until the noodles are tender and have absorbed the flavors of the broth.
5. Bringing it All Together: Final Touches and Serving
Return the shredded chicken to the pot and add the crumbled bacon. Stir well to combine all the ingredients. Taste the soup and adjust the seasoning if needed. Serve hot, garnished with chopped green onions or chives.
Notes
Serving Suggestions and Presentation Ideas
For a delightful presentation, serve the soup in deep bowls, topped with a sprinkle of chopped green onions or chives and a few crumbles of crispy bacon. Pair it with a side of crusty bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch