Soup Week: Cream Cheese Chicken Veggie Soup

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Last night’s dinner was delish!! This soup was sooo good! It was super easy to make as well. I used my homemade veggie broth that I talked about yesterday for this recipe instead of chicken broth. I served it with cornbread and a salad.

One reason I like veggie stock (other than it’s super easy to make) is that it is very versatile. It can be used to replace either beef or chicken stock in a recipe.

If you try this recipe I hope you enjoy it as much as my family did!

 


Cream Cheese Chicken Veggie Soup

4T butter
1 large onion
2 cups sliced carrots
4 stalks celery, sliced
2lbs boneless, skinless, chicken breast, cut up
1 ½ lbs red potatoes, cut up
2 quarts chicken or veggie broth
2 8oz pkgs cream cheese, softened
Salt & pepper, to taste

In a large stockpot melt butter. Add onions, carrots, and celery. Saute until onion is soft. Add chicken and cook until chicken is no longer pink. Add broth and potatoes. Bring to boil, reduce heat, cover and simmer for about 15 minutes or until potatoes and carrots are tender. Add cream cheese and stir to combine and mix in well. Add salt if desired. Serve with cornbread and a salad for a super yummy meal!

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