CREAM CHEESE CHICKEN SOUP
Joan Ten Harmsel
ingredients
- 1 small onion, chopped
- 1 Tbsp. butter
- 3 c. chicken broth
- 3 medium carrots, cut into 1/4-inch slices
- 2 medium potatoes, peeled and cubed
- 2 c. cubed cooked chicken
- 2 Tbsp. minced fresh parsley
- Salt and pepper to taste
- 1/4 c. flour
- 1 c. milk
- 1 pkg. (8 ounces) cream cheese, cubed
directions
- 1
In a large saucepan, saute 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.
- 2
Combine the 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.
Source: Joan Ten Harmsel
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