Cream Cheese Chicken Vegetable Soup
User Reviews
4.7
Cream Cheese Chicken Vegetable Soup
Description
This soup starts by gently sautéing butter with finely diced onion, celery, carrots, and minced garlic until softened. Chicken broth and diced potatoes are added and simmered until the potatoes are tender. A mixture of milk and flour is then whisked in to thicken the soup base over gentle heat.
Softened cream cheese pieces are warmed into the hot soup until melted, creating a creamy texture without heavy cream. Cooked diced chicken is stirred in last and heated through, providing body and protein. The soup is seasoned with salt and pepper to taste and served warm.
The result is a thick, hearty soup with tender vegetables and chicken in a smooth, slightly tangy cream cheese broth. This soup works well as a filling lunch or light dinner and is versatile for adding herbs or other vegetables if desired.
Using peeled or unpeeled potatoes depends on preference, with red potatoes suitable unpeeled for texture. A simplified version blends the milk, flour, and cream cheese before adding to the soup for a quicker process.
Ingredients
- 2 tablespoons butter
- ½ cup yellow onion about 1 medium onion, finely diced
- ½ cup celery about 2 stalks, small diced
- ½ cup carrot about 1-2 medium carrots, small diced
- 2 cloves garlic finely minced
- 3 cups chicken broth I use low-sodium
- 2 ½ to 3 to 3 cups potato about 2-3 medium potatoes (see note, peeled and small diced
- 1 cup milk I use 2%
- 4 tablespoons flour
- 1 (8-ounce) (8-ounce) package cream cheese softened, regular or light
- 2 cups chicken cooked, diced
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
- Leaving potato skins on red potatoes adds texture, but peel other varieties as preferred.
- For a quicker method, blend the milk, flour, and cream cheese before adding to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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