Come cooler weather, and our meal schedule often shifts to soups. We love this one for it’s simplicity, yet complex taste, thanks to the tang from the cream cheese. It’s packed with veggies (we used our purple and sweet potatoes from our garden to add a punch of color), and is a meal all on its own.
1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots, cut into ¼ -inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
¼ cup all-purpose flour
1 cup milk (higher fat makes it creamier)
1 package (8 oz) cream cheese, cubed
In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat. Cover and simmer for fifteen minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper, and 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 cream cheese. Cook and stir until melted. Serve hot.