Cream Cheese Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. Ingredients:
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 king arthur unbleached all-purpose flour |
1 cup milk |
1 package (8 ounces) cream cheese, cubed |
Directions:
1. 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.
2. 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.
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