Creamy Chicken Noodle Soup

Ingredients

• Shredded rotisserie chicken (about two big handfuls)
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 cup diced baby carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• Block of cream cheese, softened
• 1/2 cup heavy whipping cream
• 2 cups uncooked elbow pasta
• Shredded cheddar cheese (one big handful)
• Salt
• Pepper
• Italian seasoning
• Cayenne (optional)
• Grated Parmesan

Directions

1. In a large pot over medium heat add the carrots, celery, onion, and garlic, and saute in olive oil for about 8 minutes.
2. Add cooked chicken and softened cream cheese. Use wooden spoon to break cream cheese apart so it melts easier and cook for another 3 minutes, stirring often.
3. Add the broth and heavy cream and sprinkle Italian seasoning to taste. Bring to a boil and then cover, lower heat to medium-low and cook for 15 minutes.
4. After the 15 minutes, add the pasta and cheddar cheese, and simmer until pasta is cooked to your liking. Stir often. The pasta will absorb a lot of the liquid so if you want it runny add some more chicken broth but we like it thick so we leave it! Season with salt and pepper to taste
5. Once the pasta is cooked to your desire add soup to serving bowl and top with cayenne pepper (optional) and grated parmesan. Enjoy!