Friday, December 9, 2011

Cream Cheese Chicken and Vegetable Soup

Printable Recipe

Cream Cheese Chicken and Vegetable Soup
2 Tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup carrots, sliced
6 cups chicken broth
5-6 potatoes, chopped
1 cup milk
4 Tbsp flour
1 pkg cream cheese, softened
2 lbs chicken, cooked and shredded
salt and pepper to taste

Melt butter in a large pot. Add onion, garlic, celery, and carrots. Cook for about 4 minutes or until tender. Add broth and potatoes. Bring to a boil; reduce heat and simmer, partially covered, for 10 minutes or until potatoes are tender. In a separate bowl, whisk together milk and flour until smooth. Whisk into soup. Continue stirring until soup starts to thicken slightly. Add softened cream cheese to the soup in Tbsp-size pieces. Stir until cream cheese melts. Add chicken and heat through. Season with salt and pepper.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

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