This soup is SOOOO tasty!!!! I’ve been dying to find a nice creamy chicken soup… something with a nice thick base, flavorful, easy to make… and this is all of those things, WAHOO!! You can customize the vegetables according to your likes 🙂 I really like it with celery, carrots, onions, and potatoes- AH. Sprinkle some parsley on top, serve with some Cheddar Biscuits, and you’ve got a PERFECT meal! 🙂
1 pound boneless, skinless chicken breasts, cooked and diced
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. Add the chicken broth and potatoes. Cover partially and cook until potatoes are tender.
In a small bowl or cup, whisk the flour and milk together until smooth. Pour the mixture into the soup and whisk to combine thoroughly. Cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often
Soften the cream cheese in the microwave until it is very soft/melty. 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. Serve.
*To prepare chicken, pour olive oil (can substitute vegetable oil) into a pan, turn heat on low. Cut Chicken into bite-size pieces, and sprinkle lightly with salt and pepper. Cook chicken in a pan on the stovetop slowly on both sides as you cut your vegetables and prepare remainder of soup