a warm lunch

it has been chilly here lately (compared to our 80 degrees we were enjoying) so, i made this soup the other night. it turned out pretty yummy. chicken cream cheese soup. it was creamy and filling. you could also leave out the chicken for a meatless meal and still be satisfied. i pulled the leftovers out and had it for lunch yesterday. so good with toasted sourdough on the side.


Chicken Cream Cheese Soup
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small (i used red potatoes, whatever you have on hand)
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.



stay warm