Ingredients: 

• 1 tablespoon olive oil.
• 1 medium diced onions.
• 2 cloves minced garlic.
• 3 medium sliced carrots.
• 3 chopped celery stalks.
• 6 cups of chicken broth.
• 2 cups of shredded cooked chicken.
• 8 oz softened and cubed cream cheese.
• 1 cup shredded cheddar cheese.
• ½ teaspoon of dried parsley.
• ½ teaspoon of dried dill.
• Salt & pepper.
• 1 ½ cups of egg noodles or noodles of your choice.
• ½ cup of cooked and shredded turkey bacon.
• Fresh chopped parsley for garnish.

Instructions:

1. Sauté the vegetables:

2. Add the broth & chicken:

• Place the chicken broth and shredded chicken in a saucepan and bring to the boil.

3. Melt the cream cheese:

• Lower the heat to low and mix in the cream cheese until it’s completely melted.

4. Add seasonings & cheddar:

• Mix in cheddar cheese, dill, parsley, salt & pepper until the cheese is melted.

5. Cook the noodles:

• Stir in the egg noodles and cook them for 7 to 10 minutes until they become soft.

6. Add turkey bacon:

• Stir in crumbled turkey bacon and warm it through.

7. Serve:

• Pour the hot soup into bowls and garnish with fresh parsley.