Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped yellow onions
  • 8 oz white mushrooms, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 4 cups uncooked medium egg noodles (7 oz)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1 package (8 oz) cream cheese, cubed and softened
  • 1/2 cup shredded Parmesan cheese
  • Chopped fresh Italian (flat-leaf) parsley, as desired

Instruction

  • In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, without moving, until chicken is easy to stir. Stir, then cook 1 minute longer. Transfer chicken to medium bowl using slotted spoon.
  • Stir onions and mushrooms into butter and drippings in Dutch oven; cook 6 to 8 minutes, stirring occasionally, until softened and browned. Stir in garlic; cook 1 minute.
  • Stir chicken, broth and noodles into vegetable mixture; heat to boiling over high heat. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently, until noodles are cooked to desired tenderness.
  • In small bowl, beat whipping cream and cornstarch with fork; stir mixture into soup mixture. Return to simmering. Cook 1 to 2 minutes, stirring frequently, until thickened. Remove from heat. Stir in cheeses until melted. Top with parsley.