Creamy Chicken and Vegetable Soup

12 cups no fat, no sodium chicken broth
4 large carrots, chopped small
4 stalks celery, chopped
3 large potatoes, chopped
1/4 tsp pepper
1/4 tsp oregano
1/2 tsp basil
1/4 tsp onion powder
6 oz. lite cream cheese
16 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.