Creamy Chicken Broccoli Noodle Soup Recipe

About this recipe

A hearty and comforting dinner soup featuring tender chicken, egg noodles, and broccoli in a creamy cheese-infused broth. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 100 g Broccoli Florets
• 200 g Delichic Chicken Broth
• 250 ml Coco Mama Coconut Milk
• 150 g Mooz Cream Cheese
• 1 Ltr Sarwar Salad Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Zoff Garlic Powder

Instructions

1. 1. In a large saucepan, heat 2 tbsp cooking oil over medium heat.
2. 2. Add 3/4 cup chopped onion and sauté for 3 minutes until softened.
3. 3. Add 6 cups water and stir in bouillon cubes until dissolved. Bring the mixture to a boil.
4. 4. Gradually add 8 oz egg noodles and 1 tsp salt to the boiling broth. Cook uncovered for 3 minutes, stirring occasionally.
5. 5. Stir in 2 cups chopped broccoli and 1/8 tsp garlic powder. Cook for an additional 4 minutes.
6. 6. Add 6 cups coconut milk and 1 lb cream cheese to the pot. Stir constantly until the cheese is fully melted and the soup is creamy.
7. 7. Add 6 cooked and shredded chicken breasts to the soup. Stir well and heat through for 2-3 minutes.
8. 8. Taste and adjust seasoning if needed. Serve hot and enjoy.