Description
A quick and easy air fryer version of the classic crack chicken noodle soup, packed with flavor and ready in no time.
Ingredients
- 2 chicken breasts, diced
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 cup cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
Instructions
- Preheat the air fryer to 375°F (190°C).
- Toss diced chicken with salt, pepper, thyme, and parsley.
- Air fry chicken for 10 minutes, shaking halfway, until cooked through.
- In a pot, sauté onion, garlic, carrots, and celery for 5 minutes.
- Add chicken broth and bring to a boil.
- Stir in egg noodles and cook until tender, about 8 minutes.
- Reduce heat and add heavy cream, cheddar cheese, and cooked chicken.
- Stir until cheese melts and soup thickens slightly.
- Top with crumbled bacon before serving.
Notes
- Use rotisserie chicken for even quicker prep.
- Swap heavy cream for half-and-half if preferred.
- Add extra veggies like peas or corn for more flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: American