| | Directions | | 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 for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted. 8 Servings |
|
|
| Ingredients | | - |  | 1 onion, chopped (small) |
| - | | 1 tablespoon butter |
| - | | 3 cups chicken broth |
| - | | 3 Carrots, cut into 1/4 inch slices. (medium) |
| - | | 2 potatoes, peeled and cubed (medium) |
| - | | 2 cups cooked chicken, cubed |
| - | | 2 tablespoons fresh parsley, minced or 1 T. dried parsley |
| - | | Salt and pepper to taste. |
| - | | 1/4 cup flour |
| - | | 1 cup milk |
| - | | 1 package cream cheese, cubed (8 oz pkg) |
| |
| |
