Description
This cozy and comforting soup elevates a classic favorite by introducing a velvety cream cheese base to tender chicken and fresh vegetables. Perfect for busy weeknights, this set-it-and-forget-it recipe masterfully balances the earthy sweetness of carrots, celery, and onions with a rich, savory broth. It is a wholesome, restaurant-quality meal that feels like a warm hug in a bowl, guaranteed to satisfy the whole family with its luxurious texture and depth of flavor.
Ingredients
1.5 lbs boneless skinless chicken breasts
3 medium carrots, peeled and sliced into rounds
3 celery stalks, sliced
1 small yellow onion, finely diced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
8 oz cream cheese, softened
4 cups wide egg noodles
Salt and black pepper to taste
Instructions
Place the chicken breasts, carrots, celery, onion, and minced garlic into the crockpot.
Season with dried thyme, salt, and pepper.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the cream cheese until fully melted and combined.
Add the egg noodles, cover, and cook for an additional 20 minutes on high until the noodles are soft.
Stir well before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon reheating, add a splash of chicken broth to adjust the consistency. For a lighter version, you can substitute the cream cheese with Greek yogurt added at the very end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg