Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp salted butter
  • 1/2 cup thinly sliced carrot
  • 1 rib celery (thinly sliced)
  • 1 small onion (finely diced)
  • 8 cups chicken stock
  • 2 Tbsp chopped fresh parsley (divided use)
  • 2 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-2 tsp herbes de provence or dry Italian seasoning (adjust amount to taste)
  • 1 tsp smoked paprika
  • 3 cups shredded roasted or rotisserie chicken
  • 1 medium bay leaf
  • 3 cups medium egg noodles
  • 4 oz Neufchatel cheese (cubed)
  • 1 cup heavy cream

Instruction

  • In a 6 quart Dutch oven or large soup pot, melt butter over medium-high heat. Add carrot, celery and onion. Cook for 5-8 minutes, just until softened.
  • To the pot add 7 cups stock, 1 tablespoon parsley, garlic, salt, pepper, Italian seasoning and paprika. Lower heat to medium, cover and simmer for 10 minutes.
  • Uncover, add noodles to the broth. Bring to a boil, then lower heat and simmer covered for 10 minutes, or until noodles are al dente.
  • Uncover, then to the pot add cream cheese and cream, mixing just until melted. Add chicken, mixing well. Simmer uncovered for 5 minutes over medium heat. Add reserved 1 cup stock, if desired to thin broth, if desired to taste.
  • Stir in reserved parsley. Keep warm until serving.