Marina's Cream Cheese Chicken Soup
1 small onion
1 tablespoon butter
3 cups chicken broth
3 medium carrots, sliced into 1/4 inch rounds
2 medium potatoes, cubed
2 cups cooked chicken, cubed (or 1 12 ounce can of chicken, drained)
2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
salt and pepper to taste
1/4 cup flour
1 cup milk
1 8 ounce package cream cheese
Saute onion in butter, add broth, carrots, and potatoes; bring to a boil.
Reduce heat, cover and simmer 15 minutes or until vegetables are tender.
Add chicken, parsley, salt, and pepper; heat through.
Combine flour and milk until smooth, add to soup, and bring to a boil.
Cook and stir until thick.
Reduce heat, add cream cheese and mix until cheese is smooth.
Serve with salad and crusty bread.
Pairs Well With
Quick, delicious recipe courtesy of a very talented cook and co-worker