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

Cream Cheese Chicken Soup Recipe

Publisher Photo
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.
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
   (22)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Oct. 24, 2013

Easy, creamy, and delicious! Perfect for a luncheon with grilled paninis. I substituted and used cubed ham - wonderful!

MY REVIEW
Reviewed Oct. 9, 2013

easy to make.and its very good. first time I made it with cream cheese 2ed time with out.I like it better with out the cream cheese.

MY REVIEW
Reviewed Feb. 9, 2013

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!!

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