Cream Cheese Chicken Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 small onion, chopped
  • 1 tbsp. butter
  • 3 cups chicken broth
  • 3 medium carrots, cut into 1/4-inch slices
  • 2 medium potatoes, peeled and cubed
  • 2 cups cubed cooked roasted chicken (from Greek Roasted Chicken and potatoes)
  • 2 tbsp. minced fresh parsley
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 8 oz. cream cheese, cubed

Directions

  1. In a Dutch oven, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until veggies are tender. Add the chicken, parsley, salt and pepper; heat mixture through.

  2. Combine flour and milk until smooth; add to the veggie mixture. Bring to a boil, then cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

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