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Cream Cheese Chicken Soup

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 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


  1. In large pot, add butter and melt. Add in the onion and sauté until tender.
  2. 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.
  3. Add in the chicken and parsley. Stir together and let heat through.
  4. In separate bowl, whisk the flour and milk together until combined. Pour into the soup. Stir.
  5. Add the cream cheese into the soup and let it cook for about 5 minutes until the cream cheese is completely melted.



  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
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