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Saturday, December 4, 2010

Cream cheese chicken and vegetable soup


2 T butter
1 yellow onion finely diced
2 cloves garlic finely minced
2 stalks celery diced
1/2 c diced carrots
3 c chicken broth
4-5 potatoes peeled and diced
1 c milk
4 T flour
1 (8oz) light cream cheese
2-3 cooked chicken breast or 2 c cubed cooked ham
In a large pot , melt butter and add onion, garlic, celery and carrots.  Saute, stirring often, for 3-4 minutes or until veggies are tender and onions are translucent.  Add the chicken broth and potatoes.  Bring the soup to a simmer and cook , partially covered until the potatoes are tender.  In a liquid measuring cup, vigorously whisk the flour and milk together until smooth.  Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes or until thickened.  Stir often to ensure the soup doesn't burn.  Soften the cream cheese in the microwave until it is very soft/ melty.  Add the cream cheese to the soup in small Tablespoon-size pieces.   Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.  Add the cooked chicken or ham and heat through.  Season with salt and pepper to taste.

1 comments:

Jenna said...

Oh yum, creamy and comforting, looks sooo good.

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