Cream Cheese Chicken Vegetable Soup

Name: Cream Cheese Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 -6 servings
Ingredients: 2 2 tablespoons butter; ½ ½ cup finely diced yellow onion; ½ ½ cup small diced celery; ½ ½ cup small diced carrots; 2 2 cloves garlic; 3 3 cups chicken broth; 2 ½ to 3 2 ½ to 3 cups peeled and small diced potatoes; 1 1 cup milk; 4 4 tablespoons flour; 1 (8-ounce) 1 (8-ounce) package regular or light cream cheese; 2 2 cups cooked diced chicken

User Reviews

4.7

207 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
5 -6 servings
Calories
433 kcal
Course
Soup
Cuisine
American

Cream Cheese Chicken Vegetable Soup

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 2 tablespoons butter
½ ½ cup finely diced yellow onion about 1 medium onion
½ ½ cup small diced celery about 2 stalks
½ ½ cup small diced carrots about 1-2 medium carrots
2 2 cloves garlic finely minced
3 3 cups chicken broth I use low-sodium
2 ½ to 3 2 ½ to 3 cups peeled and small diced potatoes about 2-3 medium potatoes (see note)
1 1 cup milk I use 2%
4 4 tablespoons flour
1 (8-ounce) 1 (8-ounce) package regular or light cream cheese softened
2 2 cups cooked diced chicken

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Instructions

In a large pot, melt the butter and add the onion, celery, carrots and garlic. Cook, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent.
Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 8-10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth (or blend in a blender). Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
Add the softened cream cheese to the soup in 1-inch pieces. Let the cream cheese sit in the soup and warm through completely before stirring until smooth.
Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Notes

Potatoes: I like to leave the peels on if using red potatoes, but you can peel (I peel all other varieties of potatoes).
Simplified Variation: for a simpler variation, blend the milk, flour AND softened cream cheese together and add to the soup (instead of adding the milk and cream cheese separately).

Nutrition Information

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Serving 1 Serving Calories 433kcal (22%) Carbohydrates 31g (10%) Protein 22g (44%) Fat 25g (38%) Saturated Fat 13g (65%) Cholesterol 106mg (35%) Sodium 789mg (33%) Fiber 3g (12%) Sugar 6g (12%)