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Cream Cheese Chicken Soup Recipe
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Cream Cheese Chicken Soup Recipe

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5 20 27
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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

272 calories: 1 cup, 15g fat (8g saturated fat), 70mg cholesterol, 504mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g 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


Reviews for Cream Cheese Chicken Soup

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
step210
Reviewed Feb. 9, 2016

"This was just wonderful. I will be making this again for sure but , from now on, I think I will omit the chicken, it's great on it's own."

MY REVIEW
meaganteal
Reviewed Sep. 29, 2015

"great soup!! The only thing I changed was I used a bag of frozen soup mix veggies to save time since we had baseball practice that night. My oldest son gobbled it up!!"

MY REVIEW
Bunny328
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
gunslinger
Reviewed Jan. 23, 2015

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

MY REVIEW
kgus1921
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
Amy the Midwife
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
Amy the Midwife
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
homemadewithlove
Reviewed Oct. 24, 2013

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

MY REVIEW
CLAUDINA10
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
BKfr0mTX
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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