I made this for dinner last night for the second time and was reminded how good it is. My husband, who claims to "hate" cream cheese even loved it. Perfect for a cold night (which we've been having quite a few here in Albuquerque). I have made the whole recipe below and it makes a LOT of soup. Last night, I made only half of the recipe and it will feed Christian and me for 2 nights.
Chicken Cream Cheese Soup
from The Sister's Cafe
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, peeled, diced small
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.