Print Options

Back to Cream Cheese Chicken Soup >

Include these items:

Select reviews >

Taste of Home Logo

Cream Cheese Chicken Soup

 Cream Cheese Chicken Soup
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Cream Cheese Chicken Soup (continued)

Nutritional Facts: 18 g carbohydrate, 2 g fiber, 16 g protein.