Cream Cheese Chicken Soup

This one was yummy! Super thick so next time I might add a little bit of water- it was extra good with garlic crescent roll breadsticks :) mmm! Got this one from Taste of home magazine (soups edition)

Ingredients:
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed

In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables 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 or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)

Hooray fall! Enjoy!