Cream Of Chicken Cheese Soup Food
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.
CREAMY VEGETABLE CHEESE SOUP
This recipe has been in my family for years. Quick and easy. Everyone will love it. For some variation, try other vegetables.
Provided by KIMRDH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.2 g, Cholesterol 34.2 mg, Fat 12 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 6 g, Sodium 1639.9 mg, Sugar 7.4 g
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
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