Cooler Weather and Cream Cheese Chicken Soup

Today's weather screamed "soup" to me as I walked back into school after taking my students to the bus. It was 50 degrees, extremely dark clouds, and 20-30 mph winds. I just wanted to come home, warm up, and enjoy a relaxing evening with my family. We've had chili and taco soup (see my first post for the recipe) several times since the weather turned cooler so I was in the mood for something different. Several years ago, my sister-in-law bought me a Taste of Home magazine subscription for my birthday. I really enjoyed the days when I opened the mailbox and there was a new magazine full of wonderful recipes to try! In one such magazine I came across a recipe for Cream Cheese Chicken Soup. I've added a few things to this recipe to make it my own. It's fairly quick and easy to make which makes it a wonderful recipe for a gloomy day! Enjoy...

Cream Cheese Chicken Soup
8 Servings Prep/Total Time: 30 min.

Ingredients
1 small onion, chopped
1 tablespoon butter
1 cup frozen corn
3 cups chicken broth
2 cups water
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken (sometimes I use a rotisserie chicken if I'm in a hurry)
2 handfuls wide egg noodles
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

Directions
In a large saucepan, saute onion and corn in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; add noodles and simmer for about 10 more minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.