Crack chicken noodle soup

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Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, cooking for 4-5 minutes until softened and translucent.

Step 3

Add minced garlic, carrots, and celery, and sauté for an additional 3 minutes. The vegetables should be fragrant and slightly softened at this stage.

Step 4

Pour in the chicken broth, stirring to combine with the vegetables.

Step 5

Add the shredded chicken, stirring gently to distribute it throughout the soup.

Step 6

Bring the soup to a gentle boil, allowing the flavors to meld.

Step 7

Reduce the heat to low and add the cubed cream cheese.

Step 8

Stir continuously until the cream cheese melts completely, creating a smooth and creamy base.

Step 9

Mix in the shredded cheddar cheese, stirring until it melts into the soup.

Step 10

Add the dried dill, parsley, salt, and pepper, adjusting seasonings to taste.

Step 11

Continue stirring until all the cheese has melted and blended into the broth.

Step 12

Stir in the egg noodles and cook for 7-10 minutes or until they are tender, stirring occasionally to prevent sticking.

Step 13

Stir in the crumbled turkey bacon, allowing it to warm through in the soup.

Step 14

Ladle the soup into serving bowls and garnish with freshly chopped parsley.

Step 15

Serve hot and enjoy!