1 small chopped onion
1 Tbsp. butter
3 c. chicken broth
3 medium carrots, chopped or grated
2 medium potatoes, peeled and cubed
2 c. cooked cubed chicken
2 Tbsp. minced fresh parsley
1/4 c. flour
1 c. milk
8 oz. cream cheese
salt and pepper to taste

In a large saucepan, sauté the onion in butter. Add broth, carrots and potatoes. Bring to a boil and simmer for 15 minutes until the veggies are tender. Add chicken, parsley, salt and pepper. Combine the flour and milk until smooth. Add to the soup mixture. Bring to a boil and cook for 2 minutes. Reduce heat. Add cream cheese and cook until the cream cheese is melted.