This lightened-up foam cheese chicken vegetable soup is delicious and creamy and full of hearty vegetables and tender craven. 1 of our favorites!

Creamy, hearty, and absolutely delicious, this foam cheese chicken vegetable soup is amazing. Like, amazing amazing.

It's not fancy. And it's non necessarily impressive if you're merely sitting there staring at information technology, but one sense of taste, and you'll be won over.

Chock full of vegetables and tender craven, it is a one-cease solution for a soup that'due south simple, tasty and filling.

cream cheese chicken vegetable soup with bread in white bowl

This creamy soup has been a family unit favorite for years.

It'south on echo during the cooler fall and winter months, and I plant out pretty speedily that my family far and above prefers thick and creamy soups to any other.

scooping spoonful out of cream cheese chicken vegetable soup in white bowl

Which ways this delicious foam cheese chicken vegetable soup is always a winner.

And information technology's become a go-to option for when I'k taking dinner into someone. Always a hitting!

pouring broth into vegetables for cream cheese chicken vegetable soup

A trio of vegetables (onions, celery, carrots) cooks for a quick minute before goop and potatoes are added.

Everything simmers until the potatoes are tender. Give or take, that'southward about 10 minutes. Then we're already winning at the fast dinner game.

adding potatoes to cream cheese chicken vegetable soup

In goes the milk + flour mixture and and then the softened foam cheese.

I interrupt this soup making memo to say that you tin can further simplify this recipe past blending the milk, flour and foam cheese together until smooth and adding it all together.

Allow it cook and thicken for a few minutes before stirring in the chicken.

And that's it!

adding milk, cream cheese, and chicken to soup

The nigh amazing cream cheese chicken vegetable soup.

Have yous made this? Exercise you honey it as much as we do? I hope so! Hither are a few other rave reviews:

Heather: Made this this evening and it was delicious and perfect for this fall weather in Minnesota!!

Meg: Only wanted to say that this soup has remained a favorite at our house, and it'southward so funny considering my husband and son really don't like soup very much, simply they both love this one! This evening I used half the foam cheese and information technology notwithstanding was super delicious. This recipe has good bones;)

ladle of cream cheese chicken vegetable soup

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Foam Cheese Chicken Vegetable Soup

Yield: 5 -6 servings

Prep Fourth dimension: 15 mins

Cook Time: thirty mins

Total Time: 45 mins

  • ii tablespoons butter
  • ½ cup finely diced yellow onion, about i medium onion
  • ½ loving cup pocket-size diced celery, about 2 stalks
  • ½ cup modest diced carrots, almost 1-2 medium carrots
  • two cloves garlic, finely minced
  • three cups craven goop, I use low-sodium
  • 2 ½ to 3 cups peeled and pocket-size diced potatoes, about 2-3 medium potatoes (come across note)
  • 1 loving cup milk, I use 2%
  • 4 tablespoons flour
  • 1 (8-ounce) package regular or lite foam cheese, softened
  • 2 cups cooked diced chicken

  • In a large pot, melt the butter and add the onion, celery, carrots and garlic. Melt, stirring oft, for three-iv minutes, until the veggies are slightly tender and the onions are translucent.

  • Add the craven broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 8-10 minutes.

  • In a liquid measuring cup, vigorously whisk the flour and milk together until smooth (or blend in a blender). Whisk the mixture into the soup, stirring quickly, and melt over medium estrus for 3-iv minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.

  • Add the softened cream cheese to the soup in 1-inch pieces. Permit the cream cheese sit in the soup and warm through completely earlier stirring until smooth.

  • Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Potatoes: I like to exit the peels on if using carmine potatoes, just you tin can peel (I pare all other varieties of potatoes).

Simplified Variation: for a simpler variation, blend the milk, flour AND softened cream cheese together and add to the soup (instead of adding the milk and foam cheese separately).

Serving: i Serving , Calories: 433 kcal , Carbohydrates: 31 g , Protein: 22 k , Fat: 25 g , Saturated Fat: 13 thou , Cholesterol: 106 mg , Sodium: 789 mg , Fiber: three k , Sugar: half-dozen g

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Recipe Source:from Mel'south Kitchen Cafe

Recipe originally published in 2008; updated in May 2020 with new photos, recipe notes, etc.

Cream Cheese Chicken and Vegetable Soup

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