Creamy Chicken Veggie Soup

 

1 1/2 lbs boneless skinless chicken breasts or thighs
6 cups chicken stock or water and chicken bouillon
1 ½ teaspoons salt
1 ½ stalks celery, sliced
1 cup sliced carrots
1 sweet potato, peeled and cut in bite size pieces
½ medium onion, chopped
1 4oz can chopped green chilies
½ green pepper (or red), chopped
1 cup sliced mushrooms
2 large handfuls kale leaves, spinach leaves would also work
½ t poultry seasoning
a few dashes of hot sauce, optional
8oz cream cheese, softened
1 ½ cups grated cheddar cheese

To make the chicken stock for the soup combine chicken, chicken broth and salt in a large stock pot. Bring to a boil, reduce heat, cover and simmer until chicken meat is cooked, about 1 hour. Remove chicken to cool.

To the chicken stock add all the vegetables and seasonings. Bring to a boil, reduce heat and let simmer until vegetables are soft, about 30 to 45 minutes.

While veggies are cooking chop/shred chicken meat. When veggies are cooked add the chicken meat. Add cream cheese and cheddar cheese. Stir to combine until cheese and cream cheese are melted. Taste and add more salt if needed (to taste). Remove from heat and served. Biscuits or french bread would go perfect with this soup.

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