Cream Cheese Chicken Vegetable Soup

Cream Cheese Chicken Vegetable Soup is a chicken recipe built around butter, finely diced yellow onion and small diced celery. Plan on 5 -6 servings and about 45 minutes.

• Yield 5 -6 servings
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Loosen a leftover bowl with a splash of water when you reheat it.