Saturday, March 6, 2010

Cream Cheese Chicken Soup

I've had a terrible, no good, rotten cold for the last few days. What better comfort is there when not feeling well than a bowl of chicken soup?

Cream Cheese Chicken Soup

Adapted from My Kitchen Cafe

2 cups chicken, cooked and diced
1 large onion, finely diced
1-2 Tablespoons butter
4-5 reg carrots, diced
5-6 cups chicken broth
4-5 potatoes, finely diced
1 t marjoram, dried
1 t basil, dried
1/2 - 1 t garlic powder
1/2 - 1 t cayenne pepper (or to taste)
4 T margarine or butter
4 T flour
2 cups milk
12 oz cream cheese, softened at room temperature

Saute onion in 1-2 T butter. Put onion in Dutch oven and add chicken broth, carrots, and potatoes. Add more broth if needed to cover vegetables. Add seasonings and bring to a boil, then simmer until veggies are tender (about ten minutes). Add cooked chicken.

Melt 4 T butter with flour. Stir for one to two minutes. Add milk all at once. Stir until thick and bubbly. Add cream cheese and stir until melted. Add cheese sauce to soup pot and stir until fully incorporated.

Season with salt and pepper.

Viola! Perfect comfort food!

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