The Humpherys Family

Cream Cheese Chicken Vegetable Soup

Recipe Added:  11/7/2011
2 Tbsp butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots
3 cups chicken broth
2-3 potatoes, peeled, finely diced
1 cup milk
4 Tbsp flour
1 8-oz pkg cream cheese
2-3 B & S chicken breasts, diced
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth.

Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. soften the cream cheese in the microwave until it is very soft. Add the cream cheese to the soup in small pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.
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