I love this recipe so much. I make it twice a month…
This hearty and comforting creamy chicken noodle soup is packed with flavor. The combination of crispy bacon, tender vegetables, and rich broth makes it a perfect meal for a chilly day.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts (cooked and shredded) | 1 pound |
| Bacon (cut into small pieces) | 0.5 pounds |
| Olive oil | 1 tablespoon |
| Carrots (chopped) | 2 medium |
| Celery stalks (chopped) | 2 |
| Onion (diced) | 1 large |
| Garlic (minced) | 3 cloves |
| Chicken broth | 6 cups |
| Heavy cream | 2 cups |
| Egg noodles | 0.33 pounds |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 0.5 teaspoon |
| Salt and freshly ground black pepper | To taste |
| All-purpose flour (optional, for thickening) | 2 tablespoons |
| Fresh parsley (chopped, for garnish) | As desired |
Instructions:
- Cook the bacon: Cook bacon in a large pot until crispy. Remove and set aside.
- Sauté the vegetables: Add olive oil to the same pot. Sauté carrots, celery, and onion until softened. Add garlic and cook for 1-2 minutes.
- Make the soup base: Add flour (if using) and cook for 1-2 minutes. Slowly pour in chicken broth. Add thyme, rosemary, and simmer for 10 minutes.
- Add the chicken and noodles: Add shredded chicken and egg noodles to the soup. Cook for 8-10 minutes.
- Make it creamy: Reduce heat and stir in heavy cream. Season with salt and pepper. Simmer for 5 minutes.
- Serve: Stir in crispy bacon. Ladle into bowls and garnish with fresh parsley. Serve hot.
