Creamy Chicken Noodle Soup

Simple and quick, with a rich, creamy taste! Chicken soup with cream cheese and noodles does not require long cooking time. It is very tasty, satisfying, tender, great for everyday lunch and will surely become one of your favorites!
cook time: 1h
Zoe Kendrick
Creamy Chicken Noodle Soup

Nutrition Facts (per serving)

75
Calories
6g
Fat
5g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Water 2 l
Potato 4 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 20 g
Dry spices to taste
Greenery to taste
Chicken 500 g
Processed cheese 200 g
Vermicelli 0.5 cup

Recipe instructions

Step 1

Step 1
How to make chicken soup with cream cheese and noodles? Prepare the necessary ingredients for this. You can use any part of the chicken for the soup. I take a chicken leg. Boil it in advance until ready. To do this, fill it with water, bring to a boil and cook for 25-30 minutes. Peel the potatoes and rinse them to remove dirt. Take good quality processed cheese.

Step 2

Step 2
Separate the boiled chicken meat from the bones, and strain the broth to avoid small bones. If you cooked chicken fillet, you don’t have to strain the broth. Return the meat back to the broth.

Step 3

Step 3
Cut the potatoes into small pieces and add to the pan with the meat. Cook everything together for 15 minutes.

Step 4

Step 4
Peel the onions and carrots, rinse and chop. Finely chop the onion and grate the carrots. Fry the chopped vegetables for 3-4 minutes over low heat. Then transfer the finished roast into the soup.

Step 5

Step 5
Prepare the required amount of vermicelli. Cut the processed cheese into pieces. Add vermicelli and cheese to the soup. Stir for 2-3 minutes until the cheese melts in the simmering broth.

Step 6

Step 6
Add any fresh herbs to the finished soup and remove it from the heat. Let it sit covered for a while.

Step 7

Step 7
Pour the finished soup into bowls and serve. Bon appetit!

Additional rubrics

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