This was phenomenal! Creamy, flavorful, and hearty! This almost stew-thick soup, found at My Kitchen Café, was filling and is definitely a new favorite at my house!
- 4 Tablespoons butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, diced
- 2 stalks celery, diced (I like to include the inner stalks and leaves for added flavor)
- 1/2 cup diced or shredded carrots
- 32 oz. chicken broth
- 3 medium red potatoes, chopped bite size
- 1 cup milk
- 4 tablespoons flour
- 1 8 oz. package cream cheese
- 10 chicken tenders, cooked and diced
1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Sauté, stirring often, for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
3. Soften the cream cheese in the microwave until it is very soft. (I put the unwrapped cream cheese on a plate and microwaved it for one minute at 30% power.)
4. Add the cream cheese to the soup in small tablespoon-size pieces, stirring after each addition to avoid lumps.
5. Add the cooked chicken and heat through. Season with salt and pepper.