*There is an updated version of this soup HERE.*

This was our Sunday dinner and a perfect meal for a chilly, frosty evening. This recipe comes from my sister-in-law, Erin, and from her sister, Melanie. I’ve had it for a while but only tried it out today and it was delicious. Simple and creamy and very satisfying. It was thick enough for our bread bowls (made from my favorite French Bread roll recipe) and very filling.

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.
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 temperatureSaute 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.

Recipe Source: from Erin and Melanie

19 Responses to Cream Cheese Chicken Soup

  1. Erin says:

    Mmmmm, I love this soup. I haven’t ever served it in bread bowls, but I will have to do that next time. Now I’m in the mood…..

  2. Melanie says:

    Amy Sunderland – not a stupid question at all. I obviously forgot to add that part. I have edited the recipe to include the chicken. Thanks for pointing it out!

  3. Deborah says:

    This sounds delicious! I have never seen cream cheese in a chicken soup. I’ll have to try this out!

  4. Amy says:

    Now, I’m a bit worried this may be a stupid question, but I don’t see when to add the chicken…am I just missing it?

  5. Melanie says:

    Hey Lori – I’m glad that your first try at homemade soup was such a success! Thanks for letting me know. I don’t think this soup would freeze very well, unfortunately, due to the cream cheese.

  6. Anonymous says:

    Hi Melanie!

    I just made this first, my first ever homemade soup, and it is delish! Yet another recipe from your blog that did not disappoint! Would this freeze well? I’m not sure being that it contains cream cheese.

    Thanks!
    Lori

  7. megan says:

    wow what a great idea to pre-cook chicken like that. Can you give more details about what you do/how long you cook it? I would love to do that ahead of time. Thanks for the suggestion!

  8. Melanie says:

    Hi Megan – I usually put about 6 frozen chicken breasts in my crockpot with about 1/2 cup chicken broth. I cook on low for 7-8 hours. Then I shred, let cool and freeze for later use!

  9. East Meets West says:

    It is also quite simple to can your own chicken breasts. They’re great to have on hand for food storage – and shreds so easily and tenderly for soups and casseroles. I’ll have to try your crock-pot/freezer idea too – less time consuming than canning!

  10. Greener On Our Side says:

    mmmm. i tried this tonight and couldn’t believe how quick and easy it was. (it could’ve been really quick because i completely spaced putting the chicken in it after i thawed it out. oops). but i sauted the onions with minced garlic and mushrooms and put that in the soup instead since i didn’t have carrots and celery. it was sooo yummy. it tasted like the mushroom bisque at zupas.

  11. Melanie says:

    Greener On Our Side – your changes (minus the absent chicken!) sound delicious. Thanks for letting me know you tried it and liked it!

  12. Melanie says:

    Hi Lori – I usually cook my chicken in the crockpot with a little chicken broth. Then I shred and freeze for later use. It makes the chicken very tender.

  13. Anonymous says:

    Thanks for your response! I think I added to much chicken though b/c it was really thick and not really “soup-y” like. How do you cook your chicken? I usually just boil it, but sometimes I’m not crazy about the taste or texture.

    Lori

  14. Kensi says:

    This was wonderful. However my family still complained about the carrots, but I thought it was really good. I served it with the French Bread Rolls, they are my favorite!

  15. Julianne says:

    We had this tonight on the recommendation of my friend Stephanie. Fabulous.

    Because we made it as a last-minute “what in the world should we fix that will be fast and tasty and good for this cold blustery day?” resort, we made a few changes:
    – 2 potatoes
    – half of a fat-free cream cheese block. I was worried about fat-free, but it was just fine. We only used half of it, in fact, b/c it was getting so thick. So, I say, yay for fat-free or reduced-fat cream cheese.
    – Used boiled chicken chunks
    – Added 1/2 crushed boullian cube
    – Had this with wheat bread, but this would have been the very best of the best with French bread or bread bowls, like your pic suggests. Next time (oh yes, there will be a next time…and a next…and a next…)

    Thank you!

    • Mel says:

      Julianne – I almost went “ugh” when I saw your comment on this soup. Not because you left one (I LOVE it when you leave comments) but because I’ve been meaning to make this soup for months and update the terrible picture. I’m surprised you even wanted to make it! But thanks for forging onward and especially thanks for leaving all your tips/substitutions.

  16. Jennifer says:

    This is my number one soup I make when my boyfriend or I have a cold or it is just nasty Wisconsin weather out. I just made it again and I love it. I add a cup of frozen corn.

    • Mel says:

      Jennifer – well, amen to the comment on nasty Wisconsin weather. I’m dreading the winter already, but this soup might surely soothe my wounds during the winter, too!

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