I really like a thick broth in stews and chowders and this did not disappoint.
I replaced the flour with less corn starch as my husband has a gluten sensitivity.
I piled in the veggies...pretty much everything I had in the fridge (carrots broccoli, cauliflower, parsnips, onion). I cut them up the night before, poured the broth and some water over it with some salt, pepper & garlic powder and let it sit overnight in the fridge.
Added a bit more water and seasoning in the AM with the cubed chicken.
The cream cheese is what really made this dish. Delish! Will make it again 100%.
tdelorey | on