Cream Cheese Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

1 8 oz. package cream cheese (1/3 less fat)

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender. Reduce heat. Add cream cheese. Cook until melted.