Cream Cheese Chicken & Vegetable Soup
Source of Recipe
Mel's Kitchen Cafe
This soup is creamy and chock full of hearty vegetables and tender chicken. The flavor is outstanding and the silky texture of the soup is divine. Oftentimes, cream-based soups can be fairly high on the caloric quantity scale, but this soup is thickened with cream cheese (you can use light!) and a bit of flour and milk. The result is a thick, creamy soup that is surprisingly smooth and light and is healthy enough.
List of Ingredients
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots
3 cups chicken broth
2-3 red potatoes, peeled and finely diced (I leave the peels on)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Sauté, 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 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. 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.
Soften the cream cheese in the microwave until it is very soft/melty. I usually place the cream cheese in a bowl and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
Add the cooked chicken and heat through. Season with salt and pepper. Serve.