Chicken Cream Cheese Soup by Bill

Its Jan in Virginia and its cold and there is snow on the ground. My DW has the flu and our springer spaniel Jody is demanding chicken soup. Yep she talks. So I hammered this out and WOW. Give it a try and let me know what you think or suggest.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 32  ounces chicken broth, homemade is best
• 1  lb chicken thigh
• 1⁄2 onion, chopped
• 1  garlic clove, minced
• 8  ounces cream cheese
• 1  carrot, chopped
• 1  teaspoon  coriander
• 1  pinch cayenne pepper
• 2  teaspoons salt
• 1  teaspoon ground pepper
• 1  tablespoon green onion

Directions

1. Cut chicken into fairly small cubes and put into dutch oven. add onion, garlic, carrot, butter and cook about 4 min on medium heat. add spices and cook another minute or two. Cube cream cheese and add that and chicken broth and cook till cream cheese is totally melted and chicken is done. If not thick enough you can add cream cheese to thicken. Serve Hot and enjoy.