Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup turkey bacon, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, cook the turkey bacon until crispy. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Sauté until softened.
- Add garlic and thyme, cooking until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook until tender.
- Stir in the shredded chicken and heavy cream.
- Season with salt and pepper. Add back the cooked turkey bacon.
- Simmer for a few minutes and serve hot.
Notes
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- For extra flavor, add fresh herbs like parsley or dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
- Diet: none
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg