Creamy Chicken Noodle Soup

  • Cook: 20 min


  • 1 tbsp oil
  • 1 tbsp fresh ginger
  • 1 clove of garlic
  • 400 g cooked chicken
  • 1 l chicken stock
  • 0.5 fennel
  • 1 carrot
  • 150 g Apetina® Garlic & Herbs Cream Cheese
  • 200 g egg noodles
  • fresh coriander and red chili to garnish


Cream cheese makes a classic Chicken Noodle Soup just a little bit creamier and tastier. What comfort!


Serve the soup with with some rye bread.

Chicken noodle soup is said to cure both flu and a broken heart. If you're not suffering from either, just enjoy it for its great flavour!

When the days get colder, we start to crave those special comfort foods. Chicken noodle soup, of course is a classic. Not too heavy, and quick and simple to make, especially if you have leftover chicken. If not, you can just boil two chicken breasts in chicken stock, make sure you save the stock for the soup. Another option is to cook a whole chicken, with a few vegetables and spices and make your own stock. It beats the store bought any day. But I often end up using a chicken stock cube as well, and that is quite all right, when you want to get the food to the table and stomachs fast. Anyway, you will hardly notice, because of the cream cheese addition that really makes just about everything a little bit better. I think I am coming down with a severe cream cheese addiction. Luckily I found the cure: rich and creamy chicken noodle soup!

Grate ginger, chop up the garlic and slice the fennel and carrot.

Heat the oil and gently fry the ginger, garlic and fennel just enough so you can smell them. Add chicken stock and carrot slices. Shred the chicken in, too and the cream cheese. Let simmer 10 min.

Add the noodles and cook 4 more minutes. Add water if necessary. Garnish with fresh coriander and chopped red chili.


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