Trish's Cream Cheese Chicken Soup


1 small onion
3 cups chicken broth
3 medium potatoes, peeled and cubed
Salt and pepper to taste
1-2 cups milk
3-4 Chicken breast cooked and cubed
1 Tbsp. butter
3 medium carrots, sliced
2 Tbsp. minced fresh parsley
1/4 cup flour
1 pkg. cream cheese

In a large pan, saute onions in butter. Add broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer until vegetables are tender. Add chicken, parsley, salt and pepper; heat through. In a blender combine flour, milk, and cream cheese until smooth; add to the vegetable mixture. Bring to a boil; cook and stir 2 min. or until thick.