Cream Cheese Chicken Soup

I have tried making this soup on the stove top and in the crock pot.  The stove top wins.  When I made it in the crock pot it wasn't as thick and creamy.  For my family I have to double this recipe.  Plus, I add extra potatoes to make it more filling.

Cream Cheese Chicken Soup

Ingredients:
1 small onion, chopped
1 tbs. margarine or butter
3 cups chicken broth
3 medium carrots, cut into small pieces
2 medium potatoes, peeled and cubed
2 cups cubed chicken
2 tbs. minced parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 - 8oz. package of cream cheese






Directions:
In a large sauce pot, saute the onion and chicken in the margarine/butter.  Add the broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender.  Add the parsley, salt, and pepper.  Continue to cook on low.  Combine the flour and milk in a small bowl and add to the soup 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.
Serves 6 to 8 people
Note:
When adding the cream cheese it helps to cut it into small pieces so that it melts evenly and doesn't leave chunks.  I use a butter knife and a glass of warm water to dip the knife into.  The warmth of the knife allows the cheese to be cut easily.  Works great...