More Great Recipes: Bisque/Cream

Marina's Cream Cheese Chicken Soup

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Member since 2006

Serves 4 | Prep Time 15 | Cook Time 30


1 small onion
1 tablespoon butter
3 cups chicken broth
3 medium carrots, sliced into 1/4 inch rounds
2 medium potatoes, cubed
2 cups cooked chicken, cubed (or 1 12 ounce can of chicken, drained)
2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
salt and pepper to taste
1/4 cup flour
1 cup milk
1 8 ounce package cream cheese

Saute onion in butter, add broth, carrots, and potatoes; bring to a boil.

Reduce heat, cover and simmer 15 minutes or until vegetables are tender.

Add chicken, parsley, salt, and pepper; heat through.

Combine flour and milk until smooth, add to soup, and bring to a boil.

Cook and stir until thick.

Reduce heat, add cream cheese and mix until cheese is smooth.

Serve with salad and crusty bread.

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