Ingredients
Scale
- 1 lb chicken (about 2 chicken breasts ), cooked and shredded.
- 1 onion, diced
- 1–2 Tb butter
- 2 cups sliced carrots (about 2 handfuls of baby carrots)
- 4–5 potatoes, diced small
- 3–4 cups chicken broth
- 1 c milk
- 1/4 c flour (sub GF flour blend or 1/8 cup corn starch for GLUTEN FREE)
- 8 oz package cream cheese
Instructions
- Saute onion in butter in pot.
- Once onions are semi tender (after about 5 minutes) add carrots and potatoes.
- Add 3-4 cups of chicken broth (enough to cover vegetables).
- Bring to a boil and then turn down to simmer until veggies are tender ( about 20-30 minutes)
- Mix flour (or corn starch) 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.