Warm up on these chilly evenings with a delicious bowl of creamy chicken noodle soup made with few ingredients and little prep time. This recipe is made with cream cheese, so no additional thickening agents such as flour or corn starch are necessary. Be sure to use cream cheese that is flavored — chives and onion or garden vegetable are best options.
The egg noodles will soak up much of the liquid, so increase wet ingredients if more broth is wanted. Do not pre-cook the egg noodles. Let them cook in the cheesy chicken broth mix so that they pick up all the flavors.
1 lb. boneless, skinless chicken thighs or breasts, diced
2 cloves of garlic, minced
2 tbsp peanut oil
2 tbsp butter
1 32 oz container of chicken broth or stock
1 8 oz container of chives and onion cream cheese
1 small bag of egg noodles
1 tsp of garlic and herb seasoning
1 tsp of onion powder
1 tsp of season all
4 chicken bouillon cubes
2 cups of water
Begin by dicing the chicken into bite size portions. Heat the oil over medium high heat and add the butter. Add the chicken and sprinkle in the seasonings. Once chicken is thoroughly cooked and beginning to brown, add in the cream cheese. Stir until all the cheese is melted and starts to thicken up. Add the chicken broth and stir. Next, add the egg noodles and chicken bouillon. Finally, add the water until the noodles are completely submerged.
Reduce heat and let simmer for about 15-20 minutes, stirring occasionally. Test the broth to be sure there is enough seasoning, and it is not too watery. Top with some additional chopped chives or green onions and serve. Makes about 8 servings.
Calories: 260 Protein: 16g Carbs: 22g Sugar: 2g Fat: 12g
