CREAM CHEESE CHICKEN SOUP

Cream Cheese Chicken Soup

1 small onion, chopped
1 TBSP butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken
2 TBSP minced parsley (or dried parsley flakes)
Salt & Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz.) cream cheese, cubed

In a large saucepan, saute the onion in butter.  Add broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt & pepper.  Heat through.  Combine  flour and milk until smooth.  Add to vegetables, bringing to a boil.  Cook and stir 2 minutes or until thickened.  Reduce heat and add cream cheese.  Stir and cook until melted.