Chicken Cream Cheese Soup

1 lb chicken (breasts or combination)

3-4 bouillon cubes

1 onion, diced

2-3 stalks celery, diced

1-2 Tbsp butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes/sweet potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. 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.

2. Saute onion and celery 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 soup base for flavor. Bring to a boil and simmer until veggies are tender.

3. Add shredded chicken. Mix flour 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.

Notes: I usually just use one, maybe two, chicken breasts.

If you're using sweet potatoes, remember that one sweet potato is equivalent to two or more white potatoes.

I'm making this tonight, and I needed 7 cups of water to cover all of the vegetables/potatoes. I used two sweet potatoes and two white potatoes. I should have only used one sweet potato!