Cream Cheese Chicken Soup 2 Recipe

  • 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)
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

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