This cream cheese chicken soup is a nice twist on the traditional chicken soup. This soup includes veggies but no noodles. You have your classic onions, carrots, and potatoes in here.
This soup does use cooked chicken so it’s a great way to utilize leftover chicken or is excellent to make with rotisserie chicken. I love to use rotisserie chicken. It is so tender and flavorful.
The base of this soup all begins with chicken broth. Then the creaminess comes milk, flour, and cream cheese. You can use any kind of milk, but skim will probably not get the thickness you want. I use 2% milk.
- 1 Tbsp butter
- 1/2 onion, finely diced
- 1 cup thinly sliced carrots
- 2 cups potatoes, peeled and chopped into 1 inch cubes(I used Yukon Gold potatoes)
- 3 cups chicken broth
- 1/2 tsp salt
- 2 cups cooked chicken (chunks or shredded)
- 1 Tbsp dried parsley flakes
- 1/4 cup flour
- 1 cup milk (I used 2%)
- 1 (8 oz) pkg cream cheese (cut into chunks), softened
- In large pot, add butter and melt. Add in the onion and sauté until tender.
- Add carrots, potatoes, chicken broth, and salt. Stir to combine. Bring to a boil. Once boiling, reduce to a simmer. Cover and cook for 15 minutes.
- Add in the chicken and parsley. Stir together and let heat through.
- In separate bowl, whisk the flour and milk together until combined. Pour into the soup. Stir.
- Add the cream cheese into the soup and let it cook for about 5 minutes until the cream cheese is completely melted.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Recipe adapted from Together As Family.