It's officially Fall here in Michigan! It's been in the 50s and 60s and it's time for some comfort food and soups. This Cream Cheese Vegetable and Chicken Soup is perfect and really hits the spot. It's really filling, nice warm and comforting and has an amazingly creamy flavor to it!
I was hoping the soup would be thicker than it was when I made it, so I'm adjusting the recipe accordingly. But it still tasted amazing nevertheless!
2-3 Chicken Breasts- Shredded
4 Potatoes- Peeled and Diced
1/2 cup Celery- Chopped
1 cup Carrots- Diced
1 tsp Onion Powder (or real onion if that's your thing)
4 cups Chicken Broth
1/2 cup Milk
2.5 tbsp Flour
8oz block Cream Cheese- softened
Salt and Pepper to taste
-Heat up Olive Oil in a dutch oven or large pan, saute carrots and celery until soft, add onion powder here or saute the onions with carrots and celery.
-Add chicken broth, chicken and potatoes
-Bring to a boil and reduce heat to low for about 30 minutes, until potatoes are soft
-In a measuring cup mix together milk and flour and then add to soup
-Add cream cheese, salt and pepper to soup
-Stir it around real good and let it simmer for about 10 minutes to let cream cheese soften
This is after the flour and cream cheese were added. Made it creamier, but was still too thin for my liking. I did 5 cups of broth, which is why I adjusted recipe to 4.