Lancewood
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Creamy Chicken & Noodle Soup
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Lancewood Creamy Chicken & Noodle Soup

Ingredients

60 ml butter
1 large onion , chopped
4 celery stalk(s) , chopped
4 medium carrots , sliced
2 garlic clove(s) , crushed
5 ml dried mixed herbs
2.25 litre(s) chicken stock
250 ml noodles
3 cup(s) shredded cooked chicken
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
salt & freshly ground black pepper  to taste
30 ml fresh flat leaf parsley , chopped 

Method

Heat the butter in a large pot. Fry the onion over medium heat until soft. Do not brown.

Add the carrots, celery and garlic. Fry for 3 – 5 more minutes.

Add the herbs and chicken stock. Simmer over low heat for 20 minutes or until the carrots are tender.

Add the noodles and cook for 6 – 8 minutes until soft.

Add the chicken and cream cheese and heat through allowing the cream cheese to melt into the soup. Season to taste.

Serve with buttered rolls and sprinkle with parsley.

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