Brunch

Creamy Chicken and Vegetable Soup is for Soup.

Creamy Chicken and Vegetable Soup takes 10 minutes to prepare.

Creamy Chicken and Vegetable Soup takes 40 minutes to cook.

Creamy Chicken and Vegetable Soup makes 10 servings.

The ingredients for Creamy Chicken and Vegetable Soup are:

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

Here is how you make Creamy Chicken and Vegetable Soup:

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: 10Recipe submitted by SparkPeople user 7777BEV.

The nutritional information for Creamy Chicken and Vegetable Soup is:

• Servings Per Recipe: 10
• 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

The dietary needs meet for Creamy Chicken and Vegetable Soup is Low Fat