Back to Cream Cheese Chicken Soup

Print Options


Card Sizes

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

Sort By :
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."

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!!"

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!"

Reviewed Jan. 23, 2015

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

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."

Reviewed Nov. 2, 2013

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

Reviewed Nov. 2, 2013

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

Reviewed Oct. 24, 2013

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

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."

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!!"

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."

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!"

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..."

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."

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."

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!"

Reviewed Jan. 18, 2010

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

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)"

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."

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."

Loading Image