Parslied Chicken Chowder

Directions

1. 1
   Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
2. 2
   Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
3. 3
   Cover and cook, over high heat, until the mixture comes to a boil.
4. 4
   Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
5. 5
   Meanwhile, combine the flour and 1/2 cup of the milk in a jar.
6. 6
   Cover and shake until blended and smooth.
7. 7
   Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
8. 8
   Cook over medium heat, stirring constantly, until the mixture boils and thickens.
9. 9
   Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.