Categories: Soup

Ingredients

• 1 small onion, chopped
• 1 tbsp. butter
• 3 cups chicken broth
• 3 medium carrots, cut into 1/4-inch slices
• 2 medium potatoes, peeled and cubed
• 2 cups cubed cooked roasted chicken (from Greek Roasted Chicken and potatoes)
• 2 tbsp. minced fresh parsley
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup milk
• 8 oz. cream cheese, cubed

Directions

1. In a Dutch oven, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until veggies are tender. Add the chicken, parsley, salt and pepper; heat mixture through.

2. Combine flour and milk until smooth; add to the veggie mixture. Bring to a boil, then cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

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