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Cream Cheese Chicken Soup Recipe

Cream Cheese Chicken Soup Recipe photo by Taste of Home

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After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken.

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Cream Cheese Chicken Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

Directions

In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 272 calories, 15 g fat (8 g saturated fat), 70 mg cholesterol, 504 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Cream Cheese Chicken Soup in Country Woman January/February 2001, p29

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Reviews for Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

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Reviewed on Feb. 09, 2013 by BKfr0mTX

This recipe was a HOMERUN!! My very picky husband could not stop raving about it. It tastes almost like chicken pot pie in a soup. I did make a couple of changes - I added 2 extra cups broth, 1 extra cup of milk, a couple tablespoons sour cream to the milk/flour mixture, and I stirred it longer to create a thicker soup. At the end we added about a cup of canned peas. This will be a new family favorite!!

Reviewed on Jan. 28, 2013 by contrarywife

Very good. Just a little bland for my tastebuds; I added some worcestershire sauce and hot sauce to kick it up a bit. My husband liked it a lot - loves potatos. This will go into the tried and true box.

Reviewed on Oct. 19, 2012 by pinksuitcases

Man, is this soup good! I don't know if my veggies were larger than what the recipe called for, but I had to add twice as much chicken broth. It was so delicious and creamy. I will be making this all winter long. I can't wait!

Reviewed on Feb. 03, 2012 by pixie101273

My family loves this-I usually do my own amount of ingredients though...I think I end up with more of a double batch...

Reviewed on Oct. 16, 2011 by Sillyman1

I love this recipe and have made it several times and still get raving reviews. I cook it in my slow cooker with the exception of the flour, milk, and cream cheese for 4 hours on high, then I add the fluoro, milk and cream cheeses until thickened (10-15 minutes). I also like to add one stick of celery (chopped), 2-3 fresh large mushrooms (chopped), and some ground garlic. I love to serve this in a bread bowl.