It’s soup season and I couldn’t be happier! When the calendar flips to October, all I want to make are big pots of soup. This recipe comes from my friend Tammy. She made it several years ago for her local cooking show and it’s been a favorite ever since. Thanks for sharing, Tammy! 🙂
I like a mix of sweet & russet potatoes. Fresh parsley is a must!
Dice veggies into bite-size pieces.
Cook chicken over medium heat in olive oil and butter until cooked through.
Cook veggies until tender and then add the diced chicken. Bring to a boil.
Stir in cream cheese until melted.
Creamy Chicken & Vegetable Soup
Course: Main Dishes, SoupCuisine: AmericanDifficulty: Easy4
servingsIngredients
2 Chicken Breasts, pounded to 1/4″ thick (or 2 cups cooked chicken)
Butter & Olive Oil for cooking chicken
1 small Yellow Onion, diced
1 Tbsp Butter
4 C Chicken Broth
3 medium Carrots, diced
3 medium Potatoes, peeled & diced
2 Tbsp fresh Parsley, minced
Salt, pepper & garlic powder
1/4 C Flour + 1 C Milk, combined
4 oz Cream Cheese, cubed and at room temp
Directions
- Season chicken with salt, pepper and garlic powder.
- Melt butter and olive oil over medium in a large soup pot.
- Add chicken and sauté until cooked through. Set aside to cool and then dice or shred.
- Drain grease from chicken if necessary.
- Melt one tablespoon of butter over medium heat and sauté onion until tender.
- Add carrots, potatoes and broth. Bring to a simmer and cook until veggies are tender. About 10 minutes.
- Add chicken, parsley and seasonings. Bring to a boil.
- Add flour and milk mixture. Stir to combine. Cook about 2 minutes or until thick.
- Reduce heat to medium and add cubed cream cheese.
- Stir until cream cheese is melted. Serve.