This seriously is my new favorite recipe! I was assigned to make and bring it to a party a few weeks ago. Everyone LOVED it and so does my family! It’s smooth, creamy and loaded with healthy veggies. Perfect for serving in a warm bread bowl!
Note: This recipe calls for already cooked chicken, however, to save on time you could just cook it in the first step with the onions and other vegetables that cook together. This is what I did and it worked great!
Ingredients
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
(I also added 1 can of corn too)
Directions
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. 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. 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. Add the cooked chicken and heat through. Season with salt and pepper.
Serves 4.
Can this be done without the flour? (for gluten free eaters)