Creamy Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 cups no fat, no sodium chicken broth4 large carrots, chopped small4 stalks celery, chopped3 large potatoes, chopped1/4 tsp pepper1/4 tsp oregano1/2 tsp basil1/4 tsp onion powder6 oz. lite cream cheese16 oz. cooked chicken breast, cut in small pieces
Bring chicken broth up to a boil. Add carrots, celery, and potatoes. Bring to boil again and add seasonings. Turn down to allow a nice light simmer and cook until vegetables are tender, about 15-20 minutes.
Add cream cheese to soup and use an immersion blender to lightly cream soup. You want to blend in the cream cheese but still leave small chunks of the vegetables so don't over do it. If you don't have this type of blender, use a regular blender and put about 4 cups of soup in with the cream cheese and blend. Add back into soup and stir.
Add chicken. Continue cooking for another 5 min to heat chicken. Don't boil.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user 7777BEV.
Add cream cheese to soup and use an immersion blender to lightly cream soup. You want to blend in the cream cheese but still leave small chunks of the vegetables so don't over do it. If you don't have this type of blender, use a regular blender and put about 4 cups of soup in with the cream cheese and blend. Add back into soup and stir.
Add chicken. Continue cooking for another 5 min to heat chicken. Don't boil.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user 7777BEV.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 3.5 g
- Cholesterol: 35.3 mg
- Sodium: 284.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.7 g
- Protein: 18.6 g
Member Reviews