Cream cheese chicken soup

1 small onion, chopped

1 tablespoon butter

3 cups chicken broth

3 medium carrots, cut into slices

2 medium potatoes peeled and cubed

2 cups cooked chicken, cubed

2 tablespoons fresh parsley, minced

Salt and pepper to taste

1/4 cup flour

1 cup milk

1 8-ounce package cream cheese, softened and cubed

In a large saucepan, sauté the onion in butter. Add broth, carrots and potatoes; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through. Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil, cook and stir for 2 minutes until thickened. Reduce heat. Add cream cheese; cook and stir until melted. Makes 8 servings.