Cream Cheese Chicken Soup
1 small onion chopped
1 Tbls. margarine
3 cups chicken broth
3 carrots sliced thin
2 potatoes peeled and cubed
2 cups cooked cubed chicken
2 Tbls. parsley
salt and pepper to taste
1/4 cup flour
1 cup milk
8 oz. pkg cream cheese
In a large sauce pan saute the onion in margarine. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetables. Bring to a boil and cook for 2 minutes; stirring constantly. Reduce heat and add cream cheese. Stir until cream cheese is melted.
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