Cream Cheese Chicken Soup

Jenny J.

small onion

1 Tbs. butter

3 c. chicken broth

3 medium carrots,  cut into 1/4 inch slices

2 medium potatoes, peeled and cubed

2 c. cooked chicken (may substitute with ham or turkey), cubed

2 Tbs. fresh parsley minced

salt and pepper to taste

1/4 c. all-purpose flour

1 c. milk

1 (8oz)pkg. cream cheese, cubed

In a large saucepan, sauté the onion in butter.  Add broth, carrots and potatoes.  bring to a boil.  reduce heat; cover and simmer for 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt and pepper; heat through. 

Combine flour and milk until smooth; add to the vegetable mixture.  Bring to a boil; cook and stir four minutes or until thickened.  Reduce heat.  Add the cream cheese; cook and stir until melted.