- 1 pound chicken breast, cooked and shredded
- 4 slices turkey bacon, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- Salt to taste
- Black pepper to taste
- In a large pot, cook the turkey bacon until crispy. Remove and set aside.
- Add the onions, carrots, celery, and garlic to the pot and sauté until the vegetables soften.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook until tender.
- Stir in the shredded chicken and bacon, then add the heavy cream and thyme. Cook until heated through.
- Season with salt and black pepper to taste, then serve warm.
Notes
- For a richer flavor, add extra seasonings like bay leaves or parsley.
- This soup can be made ahead of time and reheated for easy meals.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: No Specific Diet