2 tbsp. butter
1/4 c. onion, chopped
1 1/2 c. chicken, cooked & cut into cubes
1 1/2 c. potatoes, pared & cut into cubes
1 1/2 c. carrots, coarsely diced
2 chicken bouillon cubes
1 tsp. salt
1/8 tsp. pepper
2 c. water
3 tbsp. flour
2 1/2 c. milk
Parsley, chopped

Melt butter in 3 quart saucepan. Add onion and saute until tender. Add chicken, potatoes, carrots, bouillon cubes, salt, pepper and water. Cover and simmer 20 minutes or until vegetables are tender. Combine flour and 1/2 cup milk in jar. Cover and shake until blended. Add flour mixture and remaining 2 cups milk to vegetables. Cook over medium heat, stirring constantly until mixture thickens. Sprinkle with parsley. Makes 1 3/4 quarts.