Perfect for a Cold Winter's Day...Creamy Chicken and Vegetable Soup

2 Tbsp. butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 diced carrots
3 c. chicken broth
2-3 potatoes, peeled and finely diced (I used red potatoes and left the skin on)
1 c. low fat milk
4 Tbsp. flour
1 - 8oz. pkg low fat cream cheese
2 -3 boneless, skinless chicken breasts, cooked and diced


In a large pot, melt the butter and add the onions, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook partially covered, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft / melty. Place the unwrapped cream cheese on a plate and microwave for 1 minute at 30% power. (I did it for 2 minutes, checking after the 1 minute.) You'll want it really, really soft so that it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.

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