Ingredients:
4 slices bacon, chopped
1 lb chicken breast, cooked and shredded
6 cups chicken broth
2 cups egg noodles
1 cup heavy cream
2 tbsp butter
1/4 cup all-purpose flour
2 garlic cloves, minced
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
Make the roux: Add butter to the pot with the bacon drippings. Once melted, stir in minced garlic and cook for 1 minute. Add flour and stir for another minute to form a roux.
Add broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
Cook the noodles: Add egg noodles and cook for 8-10 minutes until tender.
Add cream and chicken: Stir in the heavy cream and shredded chicken. Let simmer for 5 more minutes. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, top with crispy bacon and garnish with fresh parsley.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 450 kcal per serving
