1 small onion, chopped
1 tbsp. butter
3 c. chicken broth
3 medium carrots, 1/4 inch slices
2 medium potatoes, peeled and cubed
2 c. cooked chicken, cubed
2 tbsp. fresh parsley
salt and pepper to taste
1/4 c. all purpose flour
1 c. milk
8 oz. pkg. cream cheese

Sauté the onion in butter; add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat. Combine flour and milk until smooth. Add to vegetable mixture. Bring to a boil and cook for 2 minutes, stirring until thickened. Reduce heat, add cream cheese; stir until melted.

Serves 8.