Cream Cheese Chicken Soup

Posted by Melanie G.

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. 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. Season with salt and pepper.

Slow-Cooker Cheeseburger Soup

1 medium garlic clove, minced
1 medium onion, chopped
1 medium stalk celery, chopped
1 pound uncooked lean ground beef
2 Tbsp all-purpose flour
3 cup canned chicken broth, divided
1 cup low-fat evaporated milk
8 oz Kraft Velveeta Light cheese product
1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
Tortilla chips

Coat a large nonstick skillet with cooking spray. On medium-high heat, cook garlic, onion, and celery until vegetables are tender. Coat a 3-quart slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat, brown beef. Pour off liquid and add to vegetables in slow cooker. In a small cup combine flour and 1/2 cup of the broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer and then pour into slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on a low setting for 2 hours. Severe soup topped with crumbled chips.

FYI: 8 servings with a WW points value of 5.

Posted by: Rachel Swanton

Butternut Squash Soup Judy Cash

4 cups vegetable broth
12 oz butternut squash, peeled and cut into 1 to 1 1/2 inch cubes
1/2 large Vidalia onion, cut into 2 inch cubes
1/2 small apple, peeled and cut into 2 inch cubes (I just put in the whole apple instead of 1/2)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg (this makes it so yummy!)

In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in a blender in batches, careful not to splatter hot liquid. Season with salt, pepper and nutmeg. Serves 6

My kids think I am crazy but I even like this soup cold. For those interested it is ZERO weight watcher points!!!

Fast Potato Soup

Lesli Dustin

4 large potatoes, peeled and cubed
2 cups water
1 t. dried minced onion
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
1 cup milk
4 oz. cheddar or American cheese, cubed
1/3 cup chopped green chilies
2 T. butter
1 T. chicken bouillon granules or 3 cubes
2 t. minced fresh parsley

In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper. Bring to a boil and reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Do not drain. Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Creamy Chicken Noodle Soup

Lesli Dustin

1 whole chicken
3 T. chicken broth granules, or 9 cubes
2 cans cream of chicken soup
1 can evaporated milk
1 pt. sour cream
1 lb. egg noodles

Cook chicken in 2 quarts water until tender. Remove chicken and save the water; debone and dice. Add noodles and chicken broth to water and cook until tender. Add soup and stir until blended. Put chicken in, then stir sour cream in. Heat through but don't boil. Serve in bread bowls, if desired.