Cream Cheese Chicken Soup


  • 1 tablespoon butter
  • 1 small onion, finely diced
  • 1 cup thinly sliced carrots
  • 2 cups peeled and chopped potatoes (I use Yukon Gold potatoes)
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 2 cups cooked chicken (chunks or shredded)
  • 1 tablespoon dried parsley flakes
  • 1/4 cup all-purpose flour
  • 1 cup milk (I use whole)
  • 1 bar (8 oz) cream cheese (cut into chunks)


  1. In large pot (with a lid) melt butter over medium-high heat. Add in the onion and sauté for 3-5 minutes or until tender.
  2. Add carrots, potato, chicken broth, and salt. Stir to combine. Bring to a boil. Once boiling, cover with lid and reduce heat to medium-low. Cook for 15 minutes.
  3. Add in the chicken and parsley. Stir together and let heat through.
  4. In separate bowl combine flour and milk and mix together until combined. Pour into the soup. Stir.
  5. Add the chunks of cream cheese into the soup and let it cook for about 5 minutes or until the cream cheese is completely melted into the soup and the soup is thick and creamy.
  6. * To ensure no cream cheese chunks, place the unwrapped bar of cream cheese onto a microwave-safe plate, and cook for about 40 seconds. Add the softened cream cheese (no need to cut into chunks if doing it this way) and stir to combine.
  7. Leftovers keep well in the fridge for 3-4 days. I warm them up in the microwave or on the stove top.

This article and recipe adapted from this site

Cream Cheese Chicken Soup
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