"After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona..."
INGREDIENTS
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1 small onion, chopped
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1 tablespoon butter
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3 cups chicken broth
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3 medium carrots, cut into 1/4-inch slices
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2 medium potatoes, peeled and cubed
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2 cups cubed cooked chicken
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2 tablespoons minced fresh parsley
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Salt and pepper to taste
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1/4 cup all-purpose flour
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1 cup milk
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1 package (8 ounces) cream cheese, cubed