Chicken and Cream Cheese Soup

I found this recipe on The Sister's Cafe, and WOW is it so good! I used a rotisseri chicken from Sam's Club and it made this meal so incredibly easy. I love it when I can have dinner done in 30 minutes. I also love this recipe because I always have the indredients on hand. I made these cheddar and garlic biscuits to go with it, perfect!

Chicken and Cream Cheese Soup

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small (I used red potatoes)
4 cubes chicken bouillon, or chicken base

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred. (or use a rotisserie chicken)

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of water or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.