Garlic Parmesan Chicken Noodle Soup

Creamy garlic parm chicken noodle soup made in one Dutch oven with egg noodles, cream cheese and Parmesan. Ready in about 40 minutes.

By Manny Michael

40 minutes

Soup

Ingredients

• 2 tablespoons butter
• 2 carrots, sliced
• 1 small onion, diced
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 2 large tablespoons minced garlic
• 4 cups chicken broth
• 1 cup water
• Black pepper, to taste
• 1 teaspoon Italian seasoning
• 6 ounces egg noodles
• 4 ounces cream cheese, softened
• 1/2 cup shredded Parmesan cheese, plus more for topping

Instructions

1. Add the butter, carrots and diced onion to a Dutch oven.
2. Cook over medium heat for about 5 minutes, stirring occasionally.
3. While the vegetables cook, cut the chicken breast into bite-sized pieces.
4. Add the minced garlic and cook for about 30 seconds, until fragrant.
5. Add the chicken broth, water, black pepper, Italian seasoning and the cut chicken.
6. Bring to a gentle simmer.
7. Cover with the lid slightly ajar and cook for 10 to 15 minutes, until the chicken is cooked through.
8. Stir in the egg noodles, cover, and cook for 6 to 8 more minutes, until the noodles are almost tender.
9. Add the cream cheese to a bowl with a ladle of hot broth from the soup.
10. Whisk until smooth and creamy.
11. Pour the cream cheese mixture into the soup and stir to combine.
12. Stir in the shredded Parmesan cheese.
13. Cook for 2 to 3 more minutes, then taste and adjust seasoning.
14. Ladle into bowls or soup crocks and top with more Parmesan.
15. Enjoy.