Cream Cheese Chicken Soup
1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature
Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper.
Trade Secrets: The original recipe calls to either use chicken bouillon granules/cubes or soup base for the three cups water. I used soup base but found it didn’t add enough salt to the broth, so I added an additional 1 teaspoon, approximately, of salt after tasting it and realizing it needed something more. Maybe using bouillon or homemade or canned broth instead of soup base would give it enough kick so I would suggest tasting and seasoning accordingly. I also only used three potatoes since we are minimalists when it comes to potatoes in soup. I think celery would be a great addition to this as well. Also, I used 1/3 less fat cream cheese and the soup was still very thick and rich.