Monday, November 8, 2010

Cream Cheese Chicken Vegetable Soup

This recipe is from My Kitchen was the basis for the Ratatouille Soup I made up.

Cream Cheese Chicken and Vegetable Soup
1-2 T butter (or Pam)
1 yellow onion, diced
2 cloves garlic, minced (or more)
2 stalks celery, diced
2 regular carrots sliced (I used half a large package of frozen, sliced carrots)
3 C chicken broth
3 potatoes, peeled and diced (if you use red skinned potatoes you could leave the peels on)
1 C milk
4 T flour (Wondra)
8 oz pkg. cream cheese (light or fat free is fine)
3 boneless chicken breasts, cooked and diced

-I actually cooked the chicken breasts in some water, then used the water for the broth, adding just a little chicken bouillon to strengthen it.
-Saute the garlic, onions and celery in the butter or Pam until tender.
-Add the carrots, potatoes and broth and cook until potatoes are tender.
-Mix the flour and milk and whisk into the soup. Cook until it begins to thicken. Soften the cream cheese in the microwave until it's really soft, then add in small pieces and blend in.
- Add cooked chicken and heat through. Season with salt and pepper.

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