@johnnyjohnson9340: 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 oz 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 (or any noodle of choice) 1/2 cup turkey bacon, cooked and crumbled Fresh parsley, chopped (for garnish) Directions: Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic, carrots, and celery, and sauté for an additional 3 minutes until vegetables start to soften. Add Broth and Chicken: Pour in the chicken broth, add the shredded chicken, and stir to combine. Bring the soup to a gentle boil. Incorporate Cream Cheese: Reduce the heat to low. Add cubed cream cheese, stirring until it melts and blends into the broth smoothly. Add Seasonings and Cheese: Mix in cheddar cheese, dill, parsley, salt, and pepper. Stir until the cheese has melted and is well incorporated. Cook Noodles: Stir in the egg noodles and cook for 10 minutes or until the noodles are tender. Add Turkey Bacon: Stir in the crumbled turkey bacon, letting it warm through. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot. Cooking Time: 40 minutes | Servings: 4

Johnny Johnson

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Wednesday 17 June 2026 01:42:03 GMT