Tuesday, October 7, 2008

Recipe #84 Cream Cheese Chicken Soup

Cream Cheese Chicken Soup (Becca)

1 small onion, chopped
1 Tb. butter
3 cups chicken broth
3 medium carrots, cut into strips or sliced into rounds
2 medium potatoes, peeled and cubed
2 cups cubed, cooked chicken
2 Tb. fresh parsley
salt and pepper to taste
¼ cup flour
1 cup milk
8 oz. Cream cheese, cubed
In large saucepan, sauté onion in butter. Add broth, carrots, and potatoes. Bring to boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth; add to vegetable mixture. Bring to boil; cook and stir about two minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted. Serves 2-4.

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