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Cream Cheese Chicken Soup Recipe
Cream Cheese Chicken Soup Recipe photo by Taste of Home

Cream Cheese Chicken Soup Recipe

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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. —Kathleen Rappleye, Mesa, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cream Cheese Chicken Soup in Country Woman January/February 2001, p29

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.

Reviews for Cream Cheese Chicken Soup

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2015

"I made this almost exactly as directed and this has become a new favorite. Nice and thick, it's a very hearty soup! I used a rotisserie chicken I had on hand, which seemed to add a delicious flavor. I will definitely be making this again!"

MY REVIEW
Reviewed Jan. 23, 2015

"Very tasty! I used leftover turkey instead of the chicken. It would also be good with ham."

MY REVIEW
Reviewed Jan. 14, 2015

"I substituted ham for the chicken and I added about a cup of tiny frozen peas and about 1/4 cup sour cream and let it simmer for about 20 minutes before serving. I had also added a couple stalks of minced celery a couple teaspoons of minced garlic while I was cooking down the onions."

MY REVIEW
Reviewed Nov. 2, 2013

"Excellent! I will definitely make this again. The only thing different I did was to add a little garlic."

MY REVIEW
Reviewed Nov. 2, 2013

"Excellent! I will definitely make this again. The only thing different I did was to add a little garlic."

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