Jenny over at A Latte Talk is hosting Foody Friday, and since I love to cook, I thought I would join right in. The theme for this week is your favorite recipe/favorite food.....and this is proving to be more difficult than I thought. I don't know how to narrow it down to just one, but I have decided on our family's absolute favorite soup. Ricardo, who was anti-soup before I introduced him to this, loves it. Savannah inhales it every time I make it. It is so simple, fast and easy to make, and oh so delicious.
Disclaimer: I do not normally measure any of my ingredients, but these are the measurements on the recipe that I have. I usually use about half the amount of cream cheese that it calls for, but if cream cheese is your thing, then go for it! You can alter the recipe to your taste by adding or deleting pretty much anything....I always like to throw in some extra vegetables.
Cream Cheese Chicken Soup
1 small onion, chopped
1 tablespoon butter or margarine
3 cups chicken broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed
In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through. Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted. Yield: 8 servings.