From The Kitchen Of Rachelle Underwood

Monday, May 24, 2010

Creamy Chicken Soup

This is another one of those recipes that is so easy to make, your kids will love, and if you have any leftovers, you will want to eat them the next day. Ordinary chicken soup can be such a bore, so I love this soup made with a little cream cheese to give it a creamy, zippy flavor. I use the 1/3 less fat cream cheese, just because you really can't tell the difference, and why not cut out fat? This goes well with a salad, or crusty bread, and will be a definite family pleaser!Creamy Chicken Soup

1 onion, chopped
1 tbsp. butter
3 c. chicken broth
2 stalks celery, sliced
4 carrots, sliced
2 potatoes, peeled and cubed
2 c. chicken, cooked and cubed
2 tbsp parsley, minced (can used dried, but use 1/2 tbsp)
salt and pepper
1/4 c. flour
1 c.milk
1 (8 oz) pkg cream cheese, cubed

In a large saucepan saute onion in butter. Add broth, carrots, celery and potatoes. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper and heat through. Combine flour and milk in a separate bowl until smooth, then add to the pot. Bring to a boil, cook and stir 2 minutes, reduce heat. Add cream cheese, and stir until melted. Makes 8 servings.


Kelli I said...

We had this for dinner tonight...awesome! Thank you for sharing all of your delicious recipes. I'm having lots of fun cooking with them.

Rachelle Underwood said...

I'm glad you enjoyed this Kelli! Thanks for your comment!