Creamy Chicken Soup

This one's in the ward cookbook--it's Tiffany A.'s recipe. We use it frequently and love it! It's hearty and makes a LOT, so if there's only a few of you and you don't want a lot of leftovers, half it. It's great with rolls for taking a meal to someone.

2 chicken breasts
1 lb. carrots, chopped
6 medium potatoes, chopped
1 medium onion, chopped
1 8 oz. pkg cream cheese
3/4 cup milk thickened with 1/2 cup flour
salt and pepper

Boil chicken in large pot until cooked. Strain remaining chicken stock and return to pot. Boil carrots, potatoes and onion in chicken stock until soft. Cut chicken into chunks and add to pot. Add thickening mixture while stirring. Add cream cheese cut up. Stir until cream cheese melts into soup. Salt and pepper (heavily) to taste.