Friday, December 31, 2010

Cream Cheese Chicken Soup Recipe

My sister, Karen had this made for us when we got to Wisconsin. Very good and hearty for a cold evening.

Cream Cheese Chicken Soup Recipe

1 small onion, chopped
1 tablespoon butter
3 cups Chicken Broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted. Yield: 8 servings.


  1. This looks great ... I'd love to add it to my week's menu! How much cream cheese does the recipe call for? Thanks for posting the great recipes!

  2. Sorry about that. Glad you caught it and I have corrected it!