Chicken Cream Cheese Soup

1 lb. chicken
1 onion, diced
1-2 tbsp. butter
2 cups baby carrots, sliced small
3-4 potatoes, diced small
1 cup milk
1/4 cup flour
8 oz. package cream cheese

Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. Shred chicken when cool.

Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 4-5 cups of broth or enough to cover vegetables. Add 1 chicken bouillon cube for every cup of broth you add. Bring to a boil and simmer until veggies are tender.

Mix flour with milk and add to soup. Add cream cheese to soup, little pieces at a time and stir until melted. Season with salt and pepper.

*Slow cooker method: Add all ingredients raw into crock pot, except use 3-4 cans chicken broth or until all ingredients are covered. Cook on low 8-10 hours.