There’s no doubt about it – autumn is here. I, for one, love the cooler weather and crisp fall air. I love the colors, the flavors, and warming up after being out in the chillier weather. One of my favorite meals to have during the fall and winter months is soup. What is it about hot soup that just warms you up from head to toe?
I love all kinds of soups, from brothy to creamy, wild rice to noodles, chicken, beef, vegetarian, I don’t discriminate. As a bit of a self-proclaimed connoisseur of soups, I can confidently say this Cream Cheese Chicken Soup is on my top 5 favorite soups list! And that’s saying something. My list is pretty extensive.
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed
In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.
1 cup: 272 calories, 15g fat (8g saturated fat), 70mg cholesterol, 504mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.