Chicken Potato Soup

Chicken Potato Soup

from the-girl-who-ate-everything.com
25 min
6 servings

This easy Chicken Potato Soup is  is a stick to your ribs comforting meal for a cold day.

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced white onion
  • 1/2 cup sliced celery
  • 3/4 cup sliced carrots
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth or chicken stock
  • 1 1/2 cups milk
  • 1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces ((about 2 cups))
  • 1 (8 ounce) package cream cheese (softened)
  • 2 cups shredded chicken (rotisserie works well here)
  • (optional) 1 tablespoon minced flat leaf parsley

Directions

  1. 1

    In a large Dutch oven or pot, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

  2. 2

    Sprinkle the flour over the vegetables and stir until coated. 

  3. 3

    Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

  4. 4

    Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

  5. 5

    Stir in the chicken and fresh parsley. Add salt and pepper to taste. Serve. Store leftovers in an airtight container in the fridge.