Carrots with Onions: Pour olive oil into a big saucepan and bring to a medium boil. Saute the chopped onion for another three to four minutes, or until it begins to soften. Continue sautéing for another three minutes after adding the carrots, celery, and minced garlic, or until the veggies begin to soften.
Stir in the shredded chicken and chicken broth, then pour in the chicken stock. The soup should be brought to a low boil.
Turn the heat down to low and stir in the cream cheese. Toss in the cubed cream cheese and whisk until it melts and completely incorporates into the soup.
Toss in the cheese, dill, parsley, salt, and pepper, then top with the cheddar. Melt and thoroughly integrate the cheese by stirring.
Tenderize the noodles by adding the egg noodles and cooking for 7 to 10 minutes, stirring occasionally.
Warm the crumbled turkey bacon and stir it into the mixture.
Place the order: Spoon the soup into individual bowls, top with chopped parsley, and serve hot.
Four servings | Forty minutes to cook
