It's almost too warm for soup, but if you haven't tried Allyn's Creamy Chicken Soup from the second Sisters' Cookbook, do it. DO IT. It has cream cheese in it, so you probably thought I was the one who contributed it, but it was Allyn. :) The parsley adds a nice pepper-y flavor (bonus that our parsley is already growing in the garden). We had rolls with it, which you should also make. Get to work, will ya!
1 small onion, chopped
1 T. butter
3 c. chicken broth (or two 14.5 oz. cans)
3 medium carrots, peeled and diced
2 medium to large potatoes, peeled and cubed
2 c. chicken, cooked and cubed (as usual, I used a Costco rotisserie chicken)
2 T. fresh parsley
Salt and Pepper to taste
2 1/2 c. milk
1/3 c. flour
1 8-oz. pkg cream cheese, cut into eight pieces
Saute onion in butter until translucent, add carrots and potatoes and stir. Immediately add broth to the vegetables. Bring to a boil, reduce heat and let it simmer until the veggies are soft. Add chicken, parsley, salt and pepper.
Whisk together milk and flour until smooth. Add to the soup while stirring. Bring to a boil, reduce heat and simmer for a few minutes, stirring often. Add cream cheese and stir until it's melted.