Creamy Chicken Vegetable Wild Rice Soup

I found this recipe last year on Picky Palate, and we all loved it! My kids don't even complain about the veggies in it (though Adam eats around the onions). This makes a big pot of soup, but I'm not sure exactly how much it serves.

Creamy Chicken Vegetable Wild Rice Soup

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

4 large carrots, peeled and sliced

4 Cups fresh baby spinach, coarsely chopped

3 cloves fresh garlic, minced

2 cans chicken broth

1 can cream of chicken soup (I use low-fat)

1 can cheddar cheese soup

¾ Cup milk or heavy cream (I use milk)

2 Cups cooked shredded chicken breast

1 Cup cooked wild rice (I normally do 2 because my kids really like it)

Pinches of salt and pepper to taste

Place oil into a large dutch oven or large pot over medium heat. Saute onion and carrots 8-10 minutes or until softened. Stir in baby spinach and cook until slightly wilted. Stir in garlic for 1 minute then add chicken broth, soups, milk, chicken, salt and pepper. Heat for 10 minutes, stirring frequently, until heated through.

Cream Cheese Chicken Soup

A few days ago, it was in the 40s and windy, and soup sounded so good. We tried this recipe from My Kitchen Cafe and we all loved it. It was so yummy! So, this isn't a "tried and true", but I wanted to share a new hit at our house. I served it with potato rolls.

(For us, the chicken didn't seem to do much for this recipe... maybe because I just boiled it, so it didn't have much flavor. I don't know. Next time, I think I might just add some frozen corn instead. I also added a cup of celery to the vegetables, to stretch it a bit more for Mike's lunch the next day).

Cream Cheese Chicken Soup

Serves 4-5

1 pound chicken breasts, cooked and diced

1 onion, diced

1-2 Tablespoons butter

3-4 cups chicken broth (I used 4 cups)

4-5 reg carrots, sliced

1 cup chopped celery

4-5 potatoes, finely diced

1 cup milk

4 Tablespoons flour

8oz cream cheese, softened at room temperature

Salt and pepper, to taste

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth, carrots, and potatoes (and celery). Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper.