Chicken-Cream Cheese Soup

This has to be one of my very favorite recipes.  It has a little bit of everything I want in a soup!  And, you all know what a soup junkie I am!

Chicken-Cream Cheese Soup

2 boneless, skinless, chicken breasts, cut into very thin small strips
1 can chicken broth
1 can evaporated milk
4 oz whipped cream cheese
4 baby carrots, diced finely
1 stalk of celery, diced finely
2 Tbsp. finely diced onions
1 medium potato, peeled and finely chopped/sliced
2 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. chopped basil
2 Tbsp. real butter
water


slurry mix:  1/4 cup water + 2 heaping Tbsp. cornstarch

Melt butter in a deep saucepan and add chicken, onions, carrots and celery.  Saute' just long enough to make sure chicken is cooked through.  Add chicken broth and 1 chicken broth can filled with water.  Add salt, pepper and basil.  Boil on medium/high for about 18 to 20 minutes, or until veggies are tender. 

Reduce heat to low and add cream cheese and evaporated milk.  Whisk until they are mixed well.  Let cook until milk is hot and then stir in the slurry mixture above.  Stir the entire time because it will thicken quickly.  Remove from heat and serve.

Enjoy!