Cream Cheese Chicken Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 1 cup milk
- 1 small onion chopped
- 1 tablespoon butter
- 3 cups chicken broth
- 2 medium potatoes peeled and cubed
- 2 tablespoons minced fresh parsley
- 2 cups cubed cooked chicken
- 1 package (8 ounces) cream cheese cubed
- 3 medium carrots cut into 1/4-inch slices
- Carbohydrate 14.9034428173409 g
- Cholesterol 384.362890629171 mg
- Fat 75.2020057827394 g
- Fiber 1.54206878349213 g
- Protein 97.7620173450653 g
- Saturated Fat 22.2543690008713 g
- Serving Size 1 1 serving (599g)
- Sodium 439.86144669232 mg
- Sugar 13.3613740338488 g
- Trans Fat 6.56833378140499 g
- Calories 1152 calories
Directions 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. Yield: 8 servings. Originally published as Cream Cheese Chicken Soup in Country Woman January/February 2001, p29 Nutritional Facts 1 serving (1 cup) equals 272 calories, 15 g fat (8 g saturated fat), 70 mg cholesterol, 504 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend
