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Cream Cheese Chicken Soup
Margaret Davidson, Soldiers Grove

small onion, chopped
1 Tbsp. butter
3 cups chicken broth
3 medium carrots
2 medium potatoes, cubed
2 cups cooked chicken

1 2 Tbsp. parsley
Salt and pepper
1/4 cup flour
1 cup milk
1 pkg. (8 oz.) cream cheese

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.

 

 


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