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I don’t know about you but I can’t get enough of soups lately!! The weather here has just been crappy (cold, rainy…just YUCK) and so soup has been literally the only thing that I want to eat. Although I could honestly eat soup in any weather…HA! Today I am sharing with you a recipe that I actually made last week and shared on Instagram…my soon-to-be-super-duper-famous Creamy Chicken Veggie Soup recipe!!
This soup is super thick and creamy, just perfect for crappy weather days. Any time I go to the grocery store I usually buy a bunch of boneless skinless chicken breasts and grill them up on my George when I get home. That way I can eat them as a meal or use them in recipes! Saves time and you don’t have a bunch of raw chicken sitting around…yuck!
So for this particular recipe I used two of those chicken breasts and just cut them up into bite size pieces. It’s also called creamy chicken veggie soup for a reason, it contains cream cheese! YUM!
Now I know someone out there is thinking cream cheese? In a hearty soup recipe? Yes please! It really thickens it up and just makes it super creamy. I think I may try adding it to more of my recipes…I mea who doesn’t like cream cheese??
Another thing this recipe calls for is chicken bullion and I have the perfect solution to those weird little bullion cubes you would usually buy in the store…it’s called Caldo de Pollo and it’s in a plastic jar and you can find it in the Mexican food aisle at your local WalMart. It’s packed with flavor and one tablespoon of it equals one bullion cube. It comes in chicken, beef veggie and pork flavors!! I’m buying that exclusively from now on!!
My full recipe for the soup is below, hope you enjoy it as much as I do!!
What’s your fave fall/winter soup??