An assortment of vegetables, chicken and broth come together with cream cheese, cream and cheddar cheese for the best chicken vegetable soup you have ever tasted.
01
Heat oil in dutch oven. Saute garlic and onion. Cook till the onions turn translucent.
02
Cook celery and carrots for 3-5 minutes. Add in chicken and chicken broth. Allow the soup to boil.
03
Stir in the cream cheese and heavy cream. Cook for 5-6 minutes.
04
Add in the pasta, peas, and cheese, and cook for 10-12 minutes.
05
Once done, season the soup. Garnish with parsley and serve while it is still warm.
– Leftover chicken can be cubed or shredded. – Store leftover soup in an airtight container in the fridge and use it within 3 days.