2 (8 ounce) packages cream cheese, room temperature
2 tablespoons powdered peanut butter
2 cups heavy cream
1/2 cup milk
In a medium mixing bowl, whip cream cheese and peanut butter until creamy. Cut in cream until mixture is no larger than a pudding scoop. Toss laden cut into two portions: one portion each for each available pipe.
Layer 1 chicken, 1 egg, 1/2 cup of whipped cream, about 1 cup of milk, and each portion of cream cheese, 1 cup of milk. Notes: You may choose to serve the soup or milk alone. Please take into consideration the size of the bowl, the amount of cream and the milk when preparing. Soup may take longer if the milk and cream room temperature.