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Cream Cheese Chicken Soup Recipe

Cream Cheese Chicken Soup Recipe

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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Cream Cheese Chicken Soup

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frajo110 User ID: 8266268 255449
Reviewed Oct. 15, 2016

"Made this recipe for the second time. Made no changes. It is a great meal for me. I recommend you should try it."

step210 User ID: 8054576 243550
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."

meaganteal User ID: 814898 233669
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!!"

Bunny328 User ID: 3422467 219824
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!"

gunslinger User ID: 544392 218645
Reviewed Jan. 23, 2015

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

kgus1921 User ID: 638247 217875
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."

Amy the Midwife User ID: 2816815 111265
Reviewed Nov. 2, 2013

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

Amy the Midwife User ID: 2816815 83920
Reviewed Nov. 2, 2013

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

homemadewithlove User ID: 4311884 35071
Reviewed Oct. 24, 2013

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

CLAUDINA10 User ID: 6871123 34364
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."

BKfr0mTX User ID: 7130272 44697
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!!"

contrarywife User ID: 2675625 90690
Reviewed Jan. 28, 2013

"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."

pinksuitcases User ID: 630663 90688
Reviewed Oct. 19, 2012

"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!"

pixie101273 User ID: 1373018 77510
Reviewed Feb. 3, 2012

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

Sillyman1 User ID: 1306631 44695
Reviewed Oct. 16, 2011

"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."

TamsC User ID: 1051334 76028
Reviewed Feb. 11, 2010

"This soup is so creamy, tasty and easy to make. Perfect for those snowy, wintry nights with a fresh slice of bread."

skhogg User ID: 4488421 29672
Reviewed Feb. 10, 2010

"Very easy--and all of the ingredients were things I had on hand. ALL of my children and my husband liked this and said I could definitely make it again. Even my littlest, 22 months, ate it and asked for more!"

gloriawalt User ID: 3203447 111237
Reviewed Jan. 18, 2010

"An excellent soup! Really nice chicken flavor with the heartiness of vegetables. Definitely a winner!"

jmd0158 User ID: 1924486 70938
Reviewed Nov. 28, 2009

"The soup was excellent. I plan to share the recipe with my daughter. I added two stalks of celery, chives and lemon pepper (no salt)"

starbright14 User ID: 4134344 70934
Reviewed Nov. 18, 2009

"I gave the recipe to my son and daughter and we all would make it again. It is a very good soup."

lisa53202 User ID: 1079567 70933
Reviewed Nov. 1, 2009

"We enjoyed this soup, along with my in-laws. I used 1 tsp. of salt and 1/4 tsp. of pepper."

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