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November 26, 2013 By Ricci 2 Comments

Creamy Chicken Veggie Soup {recipe}

This post contains affiliate links.

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??

Print Recipe
Creamy Chicken Veggie Soup
Course Soup
Servings
Ingredients
  • 2 tbsp butter
  • 2 tbsp evoo
  • 1 onion chopped
  • 2 boneless skinless chicken breasts
  • 1 cup frozen veggies
  • 8 oz cream cheese softened
  • 1 can creamy corn
  • 1 cup milk
  • 2 tbsp chicken flavor bouillon
  • 1 cup mozarella cheese
Course Soup
Servings
Ingredients
  • 2 tbsp butter
  • 2 tbsp evoo
  • 1 onion chopped
  • 2 boneless skinless chicken breasts
  • 1 cup frozen veggies
  • 8 oz cream cheese softened
  • 1 can creamy corn
  • 1 cup milk
  • 2 tbsp chicken flavor bouillon
  • 1 cup mozarella cheese
Instructions
  1. Grill Chicken and cut into bite size pieces.
  2. Saute Onions in Butter and EVOO in a large pot until clear.
  3. Add frozen Veggies and Milk to Onions to the pot and stir until warm.
  4. Add Cream Cheese and stir until cheese is fully melted (I like to add mine in chunks, stirring until each chunk has melted before I add another).
  5. Add in Creamy Corn and Chicken Bullion (I like to use the Caldo de Pollo) and stir in really well.
  6. Bring mixture to a boil, and then back to a simmer and add in the Mozzarella Cheese.
  7. Let the whole pot simmer for about 10 minutes and then it's done!
  8. Enjoy!
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Filed Under: Food Tagged With: Creamy Chicken Veggie Soup, food, recipe, soup

Hi! I'm Ricci and let me be the first to welcome you to Ricci Alexis, my lifestyle and beauty blog! I am a 36 year old single lady and am currently living in central Arkansas. My current obsessions include my dog Sophie, McDonald's frappes, the smell of DryBar hair products, the Royal Family, anything leopard print and celebrity gossip. Read More…

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Comments

  1. Ashley says

    November 26, 2013 at 8:24 am

    Yummm! I’m loving soup right now due to all this cold weather!

    Reply
  2. Kristin says

    November 26, 2013 at 12:50 pm

    OMG!! This looks soooo yummy!! Thanks!!

    Reply

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ricci

Ricci is a 39 year old digital content creator from central Arkansas. She is passionate about skincare, travel, reading, and being an advocate for women's health issues. She is dog mom to Sophie, cat mom to Rooster and Poppy and an aunt to 10 amazing kiddos. riccialexis83@gmail.com

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