CREAM OF CHICKEN SOUP
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
SOUTHWEST CHICKEN SOUP
Southwest Chicken Soup is made with black beans, corn, and cream cheese! This soup is even better than Chilis Southwest Chicken soup and all you have to do is throw everything in the Crockpot and let it go!
Provided by Amy
Categories Soup
Time 4h15m
Number Of Ingredients 11
Steps:
- Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you're using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
- Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
- Add cream cheese. Stir until cream cheese is melted
- Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you're using whole, uncooked chicken breasts add them.
- Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
- Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
- Add cream cheese. Stir until melted and mixed through.
- Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you're using an uncooked chicken breast add it to the pot.
- Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
- Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.
Nutrition Facts : Calories 285 kcal, Carbohydrate 32 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 49 mg, Sodium 603 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
CREAM CHEESE CHICKEN SOUP
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. -Kathleen Rappleye, Mesa, Arizona
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter. Add the 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 cream cheese; cook and stir until melted.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CREAM CHEESE CHICKEN SOUP
Make and share this Cream Cheese Chicken Soup recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté 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.
Nutrition Facts : Calories 213.2, Fat 13, SaturatedFat 7.3, Cholesterol 39.3, Sodium 709.5, Carbohydrate 18.5, Fiber 2.2, Sugar 3.1, Protein 6.4
CROCK POT CREAM CHEESE CHICKEN
I got this recipe from a nurse at work. We're always sharing easy and family-pleasing recipes. The sauce tastes like a creamy Alfredo sauce. This is great with noodles.
Provided by Dawn399
Categories One Dish Meal
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
- Cook on low for 4-6 hours.
- Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
- Add this mixture to crock pot and cook on low for an additional hour.
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