Chicken Cream Cheese Soup
From: The Sisters Cafe
Serves 4-6
Ingredients:
1 lb chicken (breasts or combination)
1 onion, diced
1/2 Tbsp diced garlic cloves
1-2 Tb butter
2 handfuls baby carrots (about 2-2 1/2 cups sliced small)
4 potatoes, diced small
4-5 Chicken bullion cubes
1 c milk
1/4 c flour
8 oz package cream cheese
Directions:
1. Put chicken and garlic in pot and cover with just enough water to cook; boil until cooked. Take chicken out of water but keep the broth. Shred chicken.
2. Saute onion in butter. Put onion, carrots, potatoes and chicken into the pot that the chicken was cooked in with the water. Add about another 3-4 cups of water or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender about 20 minutes.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
1 lb chicken (breasts or combination)
1 onion, diced
1/2 Tbsp diced garlic cloves
1-2 Tb butter
2 handfuls baby carrots (about 2-2 1/2 cups sliced small)
4 potatoes, diced small
4-5 Chicken bullion cubes
1 c milk
1/4 c flour
8 oz package cream cheese
Directions:
1. Put chicken and garlic in pot and cover with just enough water to cook; boil until cooked. Take chicken out of water but keep the broth. Shred chicken.
2. Saute onion in butter. Put onion, carrots, potatoes and chicken into the pot that the chicken was cooked in with the water. Add about another 3-4 cups of water or enough to cover vegetables. Add bouillon cubes or soup base for flavor. Bring to a boil and simmer until veggies are tender about 20 minutes.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
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