This soup recipe is so versatile and a family favorite. I often change out the vegetables in the recipe with whatever I have on hand. If I don’t have fresh potatoes, potato flakes make a great substitute. I also prefer to make it gluten-free with a GF flour. Have fun changing up the recipe ingredients and amounts to fit with whatever you have on hand!
- 1 small onion, chopped
- 1 tbsp. butter
- 3 cups chicken broth
- 3 medium carrots, cut in 1/4 in. slices
- 2 medium potatoes, peeled and cubed
- 2 cups cubed cooked chicken
- Garlic, salt, and pepper to taste
- 1/4 cup milk
- 4 oz. cream cheese, cubed
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, garlic, 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.
I almost always add fresh or frozen spinach prior to eating. You can add any of your favorite vegetables too.