06 February 2011

Chicken and Vegetable Chowder

1 lb. (2-3) boneless, skinless chicken breasts, cooked and diced
2 stalks celery, diced
2 regular carrots, diced
1/2 cup onion, diced
3 potatoes, diced
2 cloves garlic, finely minced
3 cups chicken broth
1 cup milk
4 T. flour
1-8 ounce package cream cheese
2 T. butter
Salt and pepper

In a large pot melt butter, and add the onion, garlic, celery and carrots. Saute for 3-4 minutes. Add the chicken broth and potatoes. Simmer the soup for about 10 minutes. In a separate bowl, whisk the milk and flour together until smooth. Whisk the mixture into the soup, stirring quickly for 3-4 minutes until the soup begins to thicken. Make sure the cream cheese is really soft (even almost melted) before adding it to the soup to avoid chunks. Add cream cheese to the soup in small "cubes" and mix into the soup well with a whisk. Add the cooked chicken and heat through. Season with salt and pepper. Once the soup in finished it is ready to serve, or you can also have it "warming" in the crock pot until dinnertime. Perfect with warm rolls and a green salad. Enjoy!

*This soup also freezes really well. I like to freeze my soups in the large ziplock freezer bags. They stack very nicely on top of each other in the freezer. Just be sure to label with a Sharpie on the bag the name of the soup and the date it was made. Freezer soups are a real dinner lifesaver for those crazy busy days!*

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