Recipes - print - Cream Cheese Chicken Soup 2

Cream Cheese Chicken Soup 2 - Recipe

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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

-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)