Cream Cheese Chicken and Vegetable Soup

Since this little food blog holds my favorite recipes ever, I continue to make the recipes on this site all the time. Because of that and the fact that I have been posting for nigh on 3 years, I will occasionally update an older recipe with new pictures (heaven help us, my old pictures are bad!), recipe updates, etc.

However, sometimes a recipe warrants an entirely new post. Like this one.

I originally posted this soup in nearly my first month of blogging. And over the last two plus years it has continued to be a family favorite, but as I’m wont to do, I have adapted it and added to it just a bit to make it even lovelier than it was before.

I can easily say this is one of my all-time favorite soups. It is creamy and chock full of hearty vegetables and tender chicken. The flavor is outstanding and the silky texture of the soup is divine. Oftentimes, cream-based soups can be fairly high on the caloric quantity scale, but this soup is thickened with cream cheese (you can use light!) and a bit of flour and milk. The result is a thick, creamy soup that is surprisingly smooth and light and is healthy enough, you can  be like me and rationalize for seconds on dessert. Don’t worry, I won’t tell, if you won’t.

Cream Cheese Chicken and Vegetable Soup

What To ServeSoft Pretzel Rolls or Chewy Pretzel Bites
Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing
Fresh, seasonal fruit

One Year Ago: My Mom’s Classic Chili
Two Years Ago: No-Bake Spiderweb Cheesecake

Cream Cheese Chicken and Vegetable Soup

Yield: Serves 4

Cream Cheese Chicken and Vegetable Soup

Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.


  • 2 tablespoons butter
  • 1 yellow onion, finely diced
  • 2 cloves garlic, finely minced
  • 2 stalks celery, diced
  • 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
  • 3 cups chicken broth
  • 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
  • 1 cup milk (1% is my milk of choice)
  • 4 tablespoons flour
  • 1 (8 oz. package) regular or light cream cheese
  • 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced


  1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
  2. 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, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
  3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. 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.
  4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Recipe Source: originally posted here

128 Responses to Cream Cheese Chicken and Vegetable Soup

  1. Heather says:

    I made this tonight and only added a few tablespoons of Better Than Bouillon Chicken Base..It was so tasty! Thank you for the wonderful recipe!

  2. shawne says:

    hello, Mel:) I’ve now made this soup quite a few times…we love it with double the potatoes (adding in another cup of broth, too) and also throw in some frozen corn ~ delicious! thank you for this and so many of your recipes!

  3. A says:

    Mel, could I substitute corn starch for the flour? I’m cooking for my father-in-law to be who has to eat gluten free. Any suggestions? I scrolled through the comments but didn’t see anything about substituting one for the other. So sorry if I missed it. Thanks for all of your wonderful recipes. We had our Thanksgiving early on Saturday, and I made your new pretzel sausage stuffing. It was the hit of the dinner. Of course we also had your green been casserole and cauliflower casserole too. My sisters-in-law and I all swear by your site. Thanks for making us look like rock stars in the kitchen!

    • Mel says:

      I think you definitely could but cornstarch thickens a bit differently…it usually needs to be mixed in a cold liquid and then added and simmered to thicken. I think if you made those adjustments it could work. Good luck!

  4. Jay says:

    My family LOVES this soup!..probably our favorite soup. I’ve seen online that people make soups in a crock pot that call for a roux by just adding the roux 30 minutes before end of cooking time. Do you think you could that with this soup (or have you ever tried it with a soup)?..adding the roux and cream cheese in at the end? If you think it’s a bad idea, I’ll just keep making it on the stove:)

    • Mel says:

      I’ve done that with the slow cooker creamy wild rice and chicken soup on my site so I think it’s definitely worth trying with this version. Report back if you do!

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