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nameCream Cheese Chicken Soup
descriptionThis creamy, hearty chicken soup comes together in just 30 minutes!
urlhttps://12tomatoes.com/cream-cheese-chicken-soup
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Ingredients
  • 1 tablespoon butter
  • 1 onion, finely diced
  • 1 cup carrots, thinly sliced
  • 2 cups Yukon Gold potatoes, peeled and chopped
  • 3 cups chicken broth
  • 2 cups cooked chicken, diced or shredded
  • 1/2 tablespoon dried parsley flakes
  • 1/2 tablespoon dried basil
  • 1 teaspoon garlic powder
  • Dash of red pepper flakes (optional)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 bar (8 oz) cream cheese, softened
  • Salt & pepper to taste
Preparation
  1. Melt butter in a large pot over medium-high heat. Add in the onion and sauté for 3-5 minutes, until tender.
  2. Stir in carrots, potatoes, chicken broth, salt, and pepper. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Cook for 15 minutes.
  3. Add in the chicken, parsley, basil, and garlic, stirring to combine.
  4. In a separate bowl, mix flour and milk until smooth. Pour into the pot and stir.
  5. Finally, add cream cheese to the soup and let it cook for 5 minutes or until the cream cheese is completely melted.
  6. Serve up hot with a side of bread!
This creamy, hearty chicken soup comes together in just 30 minutes!
Course: Dinner

Recipe adapted from Together As Family.

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Cream Cheese Chicken Soup

Hearty, creamy chicken soup for chilly nights!

Cream Cheese Chicken Soup

4.4 from 38 votes
Cuisine: American
Servings: Serves 6-8
Author: Jessica Griggs
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 tablespoon butter
  • 1 onion, finely diced
  • 1 cup carrots, thinly sliced
  • 2 cups Yukon Gold potatoes, peeled and chopped
  • 3 cups chicken broth
  • 2 cups cooked chicken, diced or shredded
  • 1/2 tablespoon dried parsley flakes
  • 1/2 tablespoon dried basil
  • 1 teaspoon garlic powder
  • Dash of red pepper flakes (optional)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 bar (8 oz) cream cheese, softened
  • Salt & pepper to taste

Preparation

  1. Melt butter in a large pot over medium-high heat. Add in the onion and sauté for 3-5 minutes, until tender.
  2. Stir in carrots, potatoes, chicken broth, salt, and pepper. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Cook for 15 minutes.
  3. Add in the chicken, parsley, basil, and garlic, stirring to combine.
  4. In a separate bowl, mix flour and milk until smooth. Pour into the pot and stir.
  5. Finally, add cream cheese to the soup and let it cook for 5 minutes or until the cream cheese is completely melted.
  6. Serve up hot with a side of bread!