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Cream Cheese Chicken Soup Recipe

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5 23 31
Cream Cheese Chicken Soup Recipe
Cream Cheese Chicken Soup Recipe photo by Taste of Home
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Cream Cheese Chicken Soup Recipe

Read Reviews
5 23 31
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. —Kathleen Rappleye, Mesa, Arizona
Featured In: 30 Soup Recipes to Make This Winter
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
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VERIFIED BY Taste of Home Test Kitchen
Quick CONTEST WINNER
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
Originally published as Cream Cheese Chicken Soup in Country Woman January/February 2001, p29

Nutritional Facts

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

  • 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.
Originally published as Cream Cheese Chicken Soup in Country Woman January/February 2001, p29

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Reviews forCream Cheese Chicken Soup

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Devon User ID: 9051404 260209
Reviewed Jan. 24, 2017 Edited Jan. 25, 2017

"Wonderful recipe. Hearty and healthy. I added frozen spinach and a tblsp of dried dill for extra flavour."

MY REVIEW
randcbruns User ID: 828588 259070
Reviewed Jan. 2, 2017

"My family absolutely loves this soup. We like to use flavored cream cheese, spicy ones are great."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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