Creamy Chicken Noodle Soup

Ingredients

Yields: 10 cups

• 3 cups shredded chicken
• 1/2 cup carrots thinly sliced ¼"
• 1/2 cup celery thinly sliced ¼"
• 1/2 cup white onion diced
• 3 tablespoons butter either salt or unsalted
• 7 cups chicken broth
• 1 bay leaf
• 1 tablespoon garlic powder
• 2 teaspoon parsley fresh or dried
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 6 oz. Cream cheese
• 1 cup heavy cream
• 3 cups pasta dumpling

Instructions

1. In a large Dutch oven or saucepan sauté, carrots, celery, onion, and butter. Sauté vegetables until tender, about 8-10 minutes.
2. Lower heat to medium-heat and add in chicken broth, bay leaf, garlic powder, parsley, salt, pepper, and smoked paprika. Let simmer for 10 minutes.
3. Add in cream cheese and heavy cream, stir broth and let simmer for 5 minutes. 4. Next add in pasta, cover, and bring to a boil for 10 minutes.
4. Once pasta is cooked add in shredded chicken and stir.
5. Reduce heat to low and serve when ready.
6. ENJOY!