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Cream Cheese Chicken Soup

Melanie Kathryn Gather for Bread
Thick creamy chowder with a delicious filling of carrots, potatoes, and chicken. Cream cheese and milk make a smooth texture to this soup and the flavor is awesome!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine American

Ingredients
  

  • 1 small onion finely chopped
  • 1 tablespoon butter
  • 4 cups chicken broth
  • 3 medium carrots chopped
  • 3 medium potatoes peeled and diced
  • 2 cups cooked chicken
  • 2 Tablespoons minced fresh parsley or 2 teaspoons dry parsley
  • salt and pepper to taste
  • 1/4 cup flour
  • 1 cup milk
  • 4 oz cream cheese cubed

Instructions
 

  • In a dutch oven or stock pot saute onion in butter. Cook until soft and translucent. Add chicken broth, carrots and potatoes. Cover and simmer for about 15 minutes, until vegetables are tender.
  • Add chicken, parsley, salt and pepper. Heat through.
  • Mix flour and milk in a 2 cup measuring cup with a small whisk. Whisk until smooth. Add to vegetable mixture. Heat to boiling. Cook and stir for 2 minutes. Add cream cheese and cook until melted and smooth. Serve and enjoy.
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