Crack Chicken Noodle Soup

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 ounces 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
• 1/2 cup cooked, crumbled turkey bacon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4-5 minutes. Add garlic, carrots, and celery, and sauté for 3 more minutes.
2. Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Bring to a boil, then reduce heat to low.
3. Incorporate Cream Cheese: Stir in cubed cream cheese, stirring until melted and smooth.
4. Add Seasonings and Cheese: Add cheddar cheese, dill, parsley, salt, and pepper. Stir until cheese is melted.
5. Cook Noodles: Add egg noodles and cook for 7-10 minutes, or until tender.
6. Add Turkey Bacon: Stir in crumbled turkey bacon.
7. Serve: Ladle soup into bowls, garnish with fresh parsley, and enjoy hot.

Tips:

• Chicken Choice: Rotisserie chicken is convenient, but fresh cooked chicken adds depth of flavor.
• Cream Cheese Tip: Soften cream cheese beforehand for smoother blending.
• Noodle Variety: Experiment with different noodles like gluten-free pasta, rice noodles, or zoodles.
• Make-Ahead Tip: Prepare the soup up to the noodle step, then cook noodles when reheating.
• Storage: Refrigerate for up to 3 days. Avoid freezing due to dairy separation. If freezing is necessary, omit cheese and add fresh when reheating.