I wasn’t kidding when I said I was craving comfort food. Its high 90’s all week and I am making creamy chicken vegetable soup. I was sweating bullets in the kitchen and my husband was sweating after dinner. But dang, it was worth it. The soup hit every spot in my comfort craving tummy.
My sister in law brought me a big bowl of this soup with fresh baked french bread right after I had my second child. It was just as good then as it is now and will forever be a family favorite. I have to give credit where credit is due. Her favorite food blog is Mel’s Kitchen Cafe. I have a vicarious love for Mel now because my sister in law is always sharing tasty recipes with us including this soup. (And Mel is a fellow Idahoan so its automatic love in my book.) While I try to share just my own or family recipes here, this is just too good not to share.
Before I start with the directions, I have to tell you I was NOT prepared to make this. The soup was very forgiving and still tasted great.
Mel suggests cooking the chicken in the crock pot with chicken broth before you cook the soup. I do this every time and use this chicken broth in the soup as well.
First start by chopping the onion, carrots, and celery. I had two baby carrots in my fridge. So I made it for it with extra celery. I also only had 1/4 an onion so I made up for it with a little extra garlic. This is real life, folks. Just go with it. Saute the veggies in a large pot with the butter until the veggies are tender.
Then add that chicken broth from the crock pot I was telling you about along with the chopped potatoes. Yukon Gold or red potatoes work great. Before I started making my soup, I realized that my potatoes had gone bad BUT I did have some country style hash browns in the freezer. I told you I was NOT prepared. I skipped the potatoes and threw the hash browns in at the end. And like I said, the soup was so forgiving and perfect as always.
In a separate bowl whisk together the milk and flour until the there are no lumps and then quickly whisk the milk into the pan and stir until the soup is smooth and starts to thicken. Microwave the cream cheese until it is a soft and even a little runny. Then add it to the pot and whisk until the soup is smooth.
- 2 TBSP butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 stocks celery, chopped
- 1/2 cup diced carrots
- 3 cup chicken broth
- 2-3 potatoes peeled and diced (Yukon Gold or Red potatoes. You can leave the peels on for red potatoes.)
- 1 cup milk
- 4 TBSP flour
- 1 8oz package cream cheese
- 1 LB boneless, skinless chicken breasts, cooked and diced.
- In a large pot, melt the butter and saute the onion, garlic, celery, and carrots until the vegetables are tender.
- Add the chicken broth and potatoes. Bring the soup to a simmer and cook until the potatoes are soft, about 10 minutes.
- In a separate small bowl, whisk flour and milk together until smooth. Quickly whisk the milk mixture unto the soup and continue to cook over medium heat, until the soup begins to thicken, stirring often so the soup doesn't scorch.
- Microwave cream cheese over medium power until it is soft. Add to soup and stir until there are no more lumps.
- Add cooked and diced chicken. Season with salt and pepper to taste.