In a large sauce pan, sauté onion and butter. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes until veggies are tender. Add chicken, parsley, salt, and pepper. Heat through. Beat milk and flour mixture until smooth. Add to veggie mixture. Bring to a boil and stir for 2 minutes. Reduce heat and add cream cheese cubes. Cook and stir until melted.

Cooks Note: It could easily be adapted to be made with only vegetables.