Creamy Chicken Soup

Oh, YUM!!!! What a wonderful, creamy, chicken/turkey soup. And so easy. Especially since you can elimiate step 1 and use leftover turkey like I did. Made some homemade bread and this is the quintessential dinner for a lovely, snowy day like we had.

CREAMY CHICKEN SOUP

1 lb chicken (breasts or combination.....or like I did, used leftover turkey meat)

1 onion, diced

1-2 Tbsp butter

2 handfuls baby carrots (about 2 cups sliced)

4 red potatoes, diced small with skins on

Chicken Bouillon cubes, to taste

1 cup milk

1/4 cup flour

8 oz package cream cheese (I used Neutchesel....is that how it's spelled??? Anyway, the 1/3 less fat cream cheese)

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.

Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or sou base for flavor. Bring to a boil and simmer until vegetables are ender.

Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until smooth. Season with S&P.