Cream Cheese Chicken Soup

Best of Country Cooking submitted by Kathleen Rappleye.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  small onion, Chopped
• 1  tablespoon butter
• 3  cups chicken broth
• 3  carrots, cut into 1/4 inch slices
• 2  potatoes, peeled and cubed
• 2  cups chicken, cooked and cubed
• 2  tablespoons fresh parsley, minced
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄4 cup all-purpose flour
• 1  cup milk
• 8  ounces cream cheese, cubed

Directions

1. In a large saucepan, sauté the onion in butter.
2. Add broth, carrots and potatoes.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
5. Add the chicken, parsley, salt and pepper; heat through.
6. Combine flour and milk until smooth; add to the vegetable mixture.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Reduce heat.
9. Add the cream cheese; cook and stir until melted.