From the Kitchen of:  Bonnie
Source:   Country Woman

 

1		small onion, chopped
1	tbsp	butter or margarine
3	cups	chicken broth
3		medium carrots, cut into 1/4-inch slices
2		medium potatoes, peeled and cubed
2	cups	cubed cooked chicken
2	tbsp	minced fresh parsley
		Salt and pepper to taste
1/4	cup	all-purpose flour
1	cup.	milk
1		package (8 ounces) cream cheese, cubed

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.

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.

Yield:  8 servings

For a change of pace, try substituting ham or turkey for the chicken.