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. 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!

  2. 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!

  3. 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!

  4. 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!

  5. Carolee says:

    Hey Mel! I am so in the mood for soup tonight and can’t wait to make this. But I have a question I have all this butternut squash I’m so excited to use as well… Do you think I could throw chunks of butternut into the soup? Or do you have another soups besides the bisque that you think the butternut squash would be good in?

  6. meg says:

    Just wanted to say that this soup has remained a favorite at our house, and it’s so funny because my husband and son really don’t like soup very much, but they both love this one! Tonight I used half the cream cheese and it still was super delicious. This recipe has good bones;)

  7. Kami says:

    This might be a good post-Thanksgiving recipe with leftover turkey. I made it with chicken and liked it, though I think I would double all the veggies. It has a lot of “cream” compared to the amount of chunks. It seemed very rich–I might do less of the Neufchâtel package next time.

  8. Kris says:

    just want to let you know how much we loved this soup. Delish! Thanks for sharing all your yummy recipes….you are my go to for something new to try.

  9. […] Cheese Chicken and Vegetable Soup from Mel’s Kitchen Cafe (aka our favorite soup […]

  10. Love this soup! Can anyone tell me if it freezes well?

  11. Priscilla says:

    I made this last night and it was sooo yummy! I used the low-fat cream cheese and I added chopped green pepper (I added it in when I put in the carrots and celery) and a bit of spinach (when I added in the chicken). It was creamy and hearty and healthy. I love your website! It’s the first place I head to when I’m looking for a new recipe!

  12. Yvette says:

    Thanks, for another great recipe. Tonight I made this and your drop biscuits!! My family thanks you for all of your awesome recipes.

  13. Beth Wadsworth says:

    I can’t get enough of this soup. I made another quadruple batch today to share with our Life group from church. I mixed the milk and flour with the immersion blender and then added half to the vegetables and broth. The other half I mixed with the very soft cream cheese with the immersion blender. It worked perfectly. No clumps at all. Next time I will just do all the milk, flour and cream cheese as I am sure it will work fine. I finally ran out of the huge amount of leftover carrots and celery from a band contest, so I am finally done making this soup…for a while. Great use of extra veggies!

  14. Beth Wadsworth says:

    I made this in a gigantic batch (x6) to freeze. I did it just as you described, except I globbed too much cream cheese in at once. I appreciated the whisking idea as I wouldn’t have thought of that since the soup is chunky. Anyway, I mixed up my milk and flour in a big pot with my immersion blender. Next time, I think I will soften the cream cheese and add it to some of the milk and mix with immersion blender also and see if that reduces clumping.

    On another note… I just want you to know. I started making freezer meals to sell to earn money for my husband and daughter’s mission trip to an orphanage in Mexico this summer. I found you just before this started and have found your recipes to be the most reliably magnificent. I am continuing to cook for neighbors and friends because they came to rely on my meals even after the mission trip is over. It is quite a leap of faith to multiply a recipe x 6-12 times without trying it first. Foolish at times, but I wouldn’t do it with any other blogger’s recipes. Just yours 🙂 Thank you for helping to get my fam to Mexico and for helping us pay the Kohl’s bill, and the school book fees and the license plates and helping to pay off the car and on and on and on. Your recipes are the bomb and this thank you isn’t nearly enough. I would really like to hug you too 🙂

  15. Desiree says:

    I only have about half the recommended amount of cream cheese on hand. Could I get away with that?? Anything I could use in place of it?

    • Mel says:

      Desiree – I’ve never made it with less cream cheese but you could definitely experiment. Might be slightly less thick and creamy but will still have good flavor.

  16. Jennie Schliewe says:

    This has become a huge Family Favorite at our house! I always have to double it because it makes the best leftover lunch the next day.
    Simply wonderful, thank you for your recipes!

  17. Tiggerr says:

    Just made this. Wow. I have made several of your things. Now when I try something new, the kids ask , “Is this Mel’s?” They loved your pizza dough better than “that Wolfgang guy’s”. Now I am off to find something “of Mel’s” for dessert

  18. Meg says:

    I made this for dinner tonight, and the highest possible compliment that could be payed for this meal is that my non-soup-loving men- 6 years and 31 years- LOVED this! They both ate seconds and one had thirds! This was fabulously delicious! thanks so much for another great recipe:)

  19. Jessica says:

    This soup is delicious! I added a handful of frozen corn into the pot towards the end and it was heavenly! Thanks for posting so many wonderful recipes. I have tried many of them and they have all been great. I recommend your blog to everyone I know who’s into cooking!

  20. […] If you’d like to give the recipe a go–which you should, you can find it here. […]

  21. Ali says:

    Seriously LOVED this soup!!! Hubby and the toddler both raved as well! Winner! 🙂 Only small changes I made were adding an extra potato, a few extra carrots, a bit more broth to make it go farther, and used seasoned salt at the end instead of regular salt. You know it’s a winner when you look forward to eating the leftovers for lunch tomorrow!! Thanks for another great recipe.

  22. Mel says:

    Hailey – the shredded chicken should work just fine.

  23. hailey says:

    Can’t wait to try this! I have some cooked shredded chicken in the freezers to use up….do you think that would work or do you need the chunks of chicken?

  24. […] Cheese Chicken and Vegetable Soup(friends over for Sunday lunch)- with crusty bread and Corn Dog Muffins for the […]

  25. Amanda says:

    Amazing! I loved this. I’m glad I can make it healthier with low fat ingredients and it still tastes divine and rich!
    Thank you for your amazing website!

  26. Tallya says:

    I just boiled my bone-in chicken thighs along with a chicken breast until done, now I’m chopping my veggies while the chicken is cooling and I have my chicken broth all ready, no need to spend extra money on the stuff from the store.

  27. Carol says:

    Just whipped this up tonight since it was stormy and raining. Tweaked it a bit to suit my tastes and my family practically INHALED it!! Even my husband that “hates soup” devoured three bowls!! I think next time, I’ll have to double it so that I can enjoy my leftovers, lol! All I added was a cap full of italian seasoning to give it a bit more flavor and a package of the new condensed chicken broth gel from Knorr, then I sprinkled some minced green onion on top when I served it. The hubby added a splash of sriracha to his for some zing and it was great! I will definitely be adding this to my “stormy weather” repertoire!!

  28. Jamie says:

    I made this soup this week. It was great! I wrote about it here

    Husband and toddler approved!

  29. Jill says:

    I was inspired by your soup and made a pot for a lunch with some moms from my girls’ elementary school. I added some fresh asparagus. See my post at Thanks for sharing your kitchen creations!

  30. […] Cheese Vegetable  Soup- -adding ham instead of the chicken. Served w/ crusty […]

  31. […] I am cooking up Cream Cheese Chicken and Veggie soup from the blog Mel’s Kitchen Cafe.  The pics look super dreamy and I first saw it on […]

  32. Terri says:

    Just made this for dinner tonight for family and friends….the decision was unanimous!! It’s A Keeper!! 😀 Also made the Cheddar and Herb Biscuits to go with the soup…oh yeah..soooo good!! Will be making this again!

  33. tonya says:

    I just commented a little while ago, but need to update. I actually sent 2 bread bowls to work w/ my husband in case he wanted to share his soup (plenty for 2 people) w/ someone. I just got a text from him asking for the soup recipe for his co-worker. Score.

  34. tonya says:

    Made this last night & it was creamy-dreamy!!! Yummy!!! My only regret is not serving it in bread bowls. My husband took the leftover soup (bread bowl included) to work today. :o) Thanks for another suppertime success!!

  35. Joy says:

    I love that, even though I know you’re really my best friend, everyone that reads your blog feels so connected to you. You truly are gifted at finding the best, yummiest recipes and also helping us all feel like we have actually met you. Thanks so much for finding the balance in your life that allows you the time to write this blog so that we can benefit from your expertise. You have shaped so many lives! Thank you for all you do and who you are.

  36. Mel says:

    J – definitely worth a try – I think it sounds delicious!

  37. J says:

    I was looking for a creamy salmon chowder with less fat, do you think if I added flaked salmon and some corn and dill, this would be a good base for my soup? Looks great, Im just allergic to chicken

  38. Shannon says:

    So we had this for dinner the other night, so yummy. It’s gotten to the point where my husband will start to say something like, “This is so good. This is probably the best…” And then I just smile and he’ll just say, “Is this from THAT blog?” And I’ll say, “yep, she’s my best friend.” You make our life and our meals so happy. Thanks!

  39. Lincoln says:

    Re: Betsy If you read the entire recipe it says at the bottom “…season with salt and pepper.” Mel, I loved this soup! Actually, I love ALL of the food I’ve made from this site.

  40. Eva says:

    I made this tonight and it was great. It’s very similar to another cheese soup recipe I make except that one uses american cheese. My 10.5 month old son, who is SO picky, hasn’t eaten so much since I last made my cheese soup :).

  41. Carolyn says:

    This was absolutely delicious. Somehow I cooked my chicken til it was chewy(nasty) so then we had cream cheese and vegetable soup. It was AWESOME!

  42. Lisa says:

    This soup is wonderful!! My whole family loved it!
    We left out the celery (kids!) and added salt and pepper. Oh my goodness, yum!!

  43. Betsy says:

    Very good soup. But had to add salt and pepper – am I the only one that thought it was a bit bland w/o salt???

  44. Tai Christensen says:

    Hi Melanie!

    I know this is an old recipe, but I wanted to let you know I made this last week with the leftover turkey from Thanksgiving and it was a huge hit!!! Thanks again for another successful dinner!!

    Tai Christensen

  45. Elise says:

    Made this today for Sunday lunch and thought it was fantastic! This will definitely be going into the rotation, especially during these cold months!

  46. Bri says:

    We made this tonight and it was fantastic! My husband loved it, and so did I. Definitely will repeat.

  47. Kimberly says:

    So, I’ve been making several recipes from your blog since my sister/brother-in-law first pointed it out to me, but this is the first time I had to comment. My family, my husband and children primarily, are very food intolerant…meaning my husband has irritable bowel and both children and husband have some allergy/sensitivities to dairy as well as a number of additives in processed foods. I love that your recipes are primarily from scratch and I always miss/love recipes like this that also contain dairy, but I recently found a great way to substitute for those who have a difficult time with the dairy. In this particular recipe I substituted 1 cup/8oz of raw cashews (soaked for an hour or barely covered w/water and heated for 1 min in microwave) placed in a high-powered blender with juice from half a lemon and added my 1 cup of rice milk for the milk substitute and added the 4 Tbs. flour and blended. I added this mixture at the appropriate time for adding the milk and cream cheese in the recipe and about 1 tsp extra sea salt and my husband and children loved it so much that my husband asked for it to be on the “rotation”. This is a seriously high compliment since my husband is probably the pickiest eater I know. So, I just had to share–it is possible to make this meal deliciously thick and creamy with extra protein as well and avoid complications for those who struggle with digesting dairy products! Thank you Mel!

  48. Chris says:

    I saw the photo of this soup in the sidebar and just had to check it out. So lovely – it’s clearly thick and sounds wonderful. Adding it to my list of must tries!

  49. Anne says:

    I almost didn’t make a real dinner tonight, what with all the Thanksgiving prep going on, but I am SO glad I did. This soup was fantastic. I threw in a little sweet potato since I was short on carrots, and added some fresh nutmeg. Even my four year old said, “I don’t hate this soup!” in a very surprised voice.

  50. Angie says:

    I made this soup and it was delicious! So glad I’ve found this website because there are so many good things to make!

  51. Jan Clay says:

    I had this wonderful soup at a family get-together a week or so ago. My daughter and family was here from Switzerland. She took the recipe home with her and traded one of hers for it – a Mexican stew. I will post that later as it was really good, served with cheese cornbread.

  52. Ashley says:

    I made this tonight and it was great! Thank you so much for posting this recipe. The only things I did different was to use whole wheat flour and I added some chopped red peppers as well, since I wanted to use mine up. Thanks again! Will be making this often.

  53. […] Cheese Chicken andVegetable Soup- I’m going to add corn and green pepper. Share this:TwitterFacebookLike this:LikeBe the first […]

  54. […] 4Original Recipe From: Mel’s Kitchen CafeTo see more of my recipes click: […]

  55. Casey says:

    Made this last night and it was so delicious – – my husband loved it.

  56. Katy says:

    I made this recipe last night along with your recipe for perfect dinner rolls. Oh My Word! Delicious!! I made it early in the afternoon and let it cook on the warm setting in my crock pot until our company arrived. The cream cheese melted beautifully in there and the taste was rich and delicious.
    I discovered your blog while recovering from my wisdom teeth removal and I’ve been trying lots of your recipes in the couple weeks since I resumed eating. Everything from vanilla pudding cinnamon rolls to black beans and rice. I love your blog!

  57. Ashley says:

    Just wanted to say that I made this last night and it was delicious!

  58. I would just LOOOOVE this soup! I make a very similar recipe – one that I’m ‘known’ for – using Velveeta, but using the cream cheese has to be over the top. I’ll be making it soon…and I can’t imagine what it’s like to have 65+ comments! WOW!! You must be very very very good…this is my first stop at your blog, but I’ll be back for sure.

  59. heidi says:

    This is seriously one of the best soups I have ever eaten. I even emailed the recipe to all of my friends and family and posted a link on Facebook…it was that good! Where do you come up with all of these recipes? I found your website a few days ago and have saved about 15 recipes that I want to make. I am hungry just thinking about all of them. Thanks!!!

  60. Melissa says:

    Came to search out my fave soup recipe. This is my very fav! I can’t get enough of it!! Best soup ever! Thanks for the great recipe!

  61. april says:

    I am just wondering about how many servings this makes.

  62. Jodie says:

    Made this for dinner yesterday and it was a big hit with everyone. Just added to our favorite soup category!

  63. Edna says:

    Just made this soup today, did not had any celery at hand so I added some broccoli and corn. One of the best soups I have had. My family loved it. Thank you for sharing the recipe.

  64. Annie says:

    Just made this for dinner, and it was delicious! I cut up the raw chicken and added it with the veggies, and used garlic powder instead of the cloves. It was really good, and my kids liked it. Thanks for the recipe.

  65. Kate says:

    Have made this many times. Our whole family loves it. I have made almost everyone I know make it. They love it. My 4 year-old asked last week if I could make it everyday. I said maybe every week until the weather warms up. So easy and so yummy. I love soup. Thanks for this great recipe.

  66. Allison says:

    OMG – this stuff is AMAZING!!!!!! This is becoming a staple at our house! THANK YOU!!

  67. Kendall says:

    I made this for dinner tonight and it was delicious! Thanks for sharing!

  68. queenann says:

    I made this tonight. It’s tasty–thick and creamy. And the directions for making it are really good.

  69. Katie AKA Lucky to be Abbie's Mom says:

    I made this tonight with turkey stock we made at Thanksgiving. With the addition of a few bouillon cubes to enhance the stock the soup turned out amazing. Thanks so much for posting such delicious recipes. I’ve learned so much about how to enhance recipes in general by following your recipes.

  70. Niki says:

    Just made this last night and it was super good! I did make a few adjustments based on what I had on hand though. I used beef broth (leftover from cooking a roast in the crock pot for french dip sandwiches) and only 1/2 the cream cheese (all I had). This totally tasted like beef stroganoff! Next time I might use beef and put over egg noodles. Thanks for the great recipe!

  71. Leigh Anne says:

    I made this last night and I could not stop eating it!!! LOL!! It was so creamy & delicious 🙂 I did use a rotisserie chicken from the grocery store b/c I was in a hurry and it worked like a champ. Thanks for a wonderful recipe. And thank you for making recipes that are more natural w/o all of that “cream of ??” . Makes me feel better about feeding it to my family.

  72. AJ says:

    I just made this recently for a Relief Society meeting at church and it was a big hit. There were lots of soups there, but I think this was the best. And I didn’t get enough, so it made me want to make it again right away. I love this soup! And all of your soups. Yum, I love your new favorites list. I think I have made most of them and love them!

    • Mel says:

      AJ – glad this soup worked well for your church function! Thanks for checking in to let me know (and I’m glad you’ve liked the other recipes you’ve tried, too!).

  73. Brittany says:

    I made this soup for dinner the other night. My husband said,”This is the best soup I’ve ever had in my whole life!” It was so good. I have tried many recipes from this site…all are killer!

  74. Patti says:

    Is this the recipe from Family Fun that originally uses about 2 cups of half and half? Love that soup, hate the calories! I think this is a great way to get the same flavor with fewer calories, especially if light cream cheese was used. Thanks!

  75. Shanna says:

    This was AMAAAZING good! I made it last night and today I couldn’t decide whether to eat more for lunch (for myself) or save it for leftovers (which means I’d have to share) 😉

  76. Molly says:

    Hi Mel; I made this for dinner last night. Success! My husband has christened this a “Man’s Soup” because “it feels like you’ve eaten something instead of just had something to drink.” I didn’t tell him I made it with 1% milk and reduced fat cream cheese. Thank you for adding another new meal to my family’s menu!

  77. cheryl says:

    I myself get aggravated when people right a review and totally change the posters recipe but I did have to adapt this recipe because I cannot eat dairy.
    I used soy milk and soy cream cheese and used some good Tofu instead of the chicken. I like a lot of seasoning and am longing for fall as I live in Florida so I added dry basil, thyme, rosemary and for heat a little cayenne pepper. All I can say is thank you because the concept of this recipe is wonderful for me to eat a yummy creamy healthy soup! It’s only 10:30 and I’m ready for lunch!

  78. Eryka says:

    Yummy! Eating leftovers of this soup for lunch. Was great for dinner last night — ended up needing to add more chicken broth as mineturned out VERY thick. I used leftoever baked potatoes so added them chopped up at the end but needed to cook the chicken so just put a couple chicken breasts in with the chicken broth, cooked until they were done, and pulled them out to chop up. Also I added some frozen corn at the end and it was a good choice. Very easy and tastes great! Thanks!

  79. Linda says:

    This was so yummy! My family loved it. Thank you Mel.

  80. Allison says:

    Looked yummy…tasted even yummier! 🙂 It was super easy and super delicious! Thanks for yet another great go to recipe!!

  81. SJ says:

    loved the old one, tried the new one and loved it too! I also added less cream cheese this time to cut calories and it was still good.

  82. Kim says:

    Thanks again for a great recipe. I made this last night for dinner and my whole family loved it. My husband who has an aversion to potatoes even loved them in this soup.

  83. Mary says:

    I look forward to adding this to our “Soup Sunday” rotation.

  84. Hollie Wood says:

    Made this tonight for my little trick or treating gremlins and it was a perfect hit for such a rainy chilly night! Thank you! <3

  85. Alicia says:

    I adore your website. I check it daily. Every Single one of your recipes have been wonderful. I know that anything I try from you will be great. I am making Thanksgiving for the first time this year for my in-laws and have never been good at making a turkey but I am going to try your method and see how it works. If you have any new thanksgving recipes please post. Thank you, Thank you, Thank you. I tell all of my friends about your website. It is the absolute BEST and I check a lot of food blogs.

  86. I am putting this recipe on my must try list! It sounds and looks fabulous! I feel the same way about my old pictures. lol

  87. Marisa says:

    Oh, yum! I want to run and make this right now on this rainy fall night. I will for sure be making this one this week! Thanks!!!

  88. CaSaundra says:

    Oo this does sound heavenly! I’m not sure if I’ve ever made a soup with cream cheese in it–great idea though!

  89. Cheryl Newton says:

    This sounds delish! I wonder, could I leave out the chicken for Fridays during Lent? (Thinking way too far ahead, I know.)

  90. Alicia says:

    Looks delicious! Can’t wait to try this one. Maybe tonight! I love soup weather. Unfortunately, I don’t get of it in Okinawa!

  91. that looks so good and perfect for this fall weather!

  92. cheryl says:

    This looks so good and since I can’t use dairy I am going to try with soy milk and soy cream cheese.

  93. I’m another lover of the cream soup and I adore using cream cheese – richness without the fat. Perfect soup for cold, wet weather.

    As for updating blog pictures I’m with you. Some of my earlier posts either don’t have a picture or the picture doesn’t sell the recipe as much as it could. Now my family knows that I need a couple of minutes to take a picture of dinner before they can dig in lol.

  94. April says:

    I love the crockpot chicken trick. I’ll cook frozen breasts in chicken broth, with a packet of chicken gravy powder sprinkled in. I think it makes them softer, and gives them more flavor. When I pull the chicken out, I drain off the fatty particles and freeze the liquid for later use. I’ve noticed this soup on here before, but now I’ll really have to put it on the menu. Looks tasty!

  95. Lisa says:

    This looks like the perfect soup to warm you up and cheer you during the winter.

  96. StephenC says:

    I love the word “wont”. I have one often. This soup is going to influence my homemade ricotta soup with goat mozzarella and crispy fired shallots that I will be inventing in the next week.

  97. Janelle says:

    I got this recipe over at the Sisters’ Cafe, and I absolutely LOVE it!

  98. Krystal says:

    that sounds perfect right now. And i hear you about the pictures. I’m rather embarrassed to link to old posts because of the bad pictures. but I like your idea of updating!

    -Krystal @

  99. Ohhh, I think I may follow this and make it like a fajita soup, I have cream cheese, leftover chcicken and lots of onions and peppers in my fridge. Perfect for a morning like this morning when we woke up to thick frosty grass! brrrr. Thanks for the idea!

  100. Rachel says:

    I’ve been making this soup and our family LOVES it. I will try this updated version next time. Thanks for making such YUMMY food!! And by the way, my pan of Parker House Rolls was gone in 30 seconds flat last night at the church trunk-or-treat!

  101. I love creamy soups! Do you have a post on how you cook the chicken in the crockpot, or is it really easy and obvious and I’m just missing out? 🙂

    And I am so totally with you on going back and updating recipes and pictures. My old ones are so bad! Mike loves to see the “before and after” posts. I leave the old one up in a web browser, update the pictures and republish it, then compare the new version to the old version. He loves to look at the old version and says “those were so bad and we thought they were so good!” haha…it’s the little things in life 🙂

    • Mel says:

      Megan – I don’t have an official post on the chicken. Usually I throw between 3 and 5 frozen chicken breasts in the crockpot with about 1/2 cup chicken broth. I cook it on low for about 6 hours or high for 4 hours. When it is done, I remove the chicken to a cutting board, shred or chop it, and then either use in my recipe or freeze it (I put the cooled chicken in a tupperware, pour a little of the broth over it then freeze for later use).

  102. Liza says:

    Wow that looks amazing! Maybe a perfect Halloween dinner – nice and hearty! It’ll give us all plenty of energy for trick-or-treating! Thanks for sharing this!

  103. Kim in MD says:

    YUM! It is going to be in the 50’s here in Maryland (finally) after another warm period, and I can’t wait to make soup! Your recipe will definately be on the menu! Your photo is stunning! Thanks, Melanie!

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