In a large pot on the stove melt your butter on medium. Add parsley and garlic powder and stir, then add your diced onions. Let onions cook for approx. 5 minutes.
Add the flour and stir well, it will be thick. Slowly whisk in your milk and chicken broth. Let cook on medium-low for approx. 20-25 minutes, soup will thicken. Add salt and pepper to taste, then add chicken, bacon and cream cheese, let simmer for 5-10 minutes while cheese melts. Makes 4-1 cup servings at 3 freestyle, 4sp or 4pp per serving. Feel free to add in some diced carrots and/or celery, when adding in the onions.
I served mine with some quick and easy garlic sticks I made using a 7.5 ounce package of Pillsbury tea biscuits. Melt 2t butter, roll biscuits out with hands to form sticks, place on a sprayed cookie sheet. Brush sticks with melted margarine and then sprinkle with garlic powder and a little parmesan cheese. Bake in oven as directed on Pillsbury package. 1pp each or 2sp each.
Nutritional info per 1 cup of soup.. Calories 192... Fat 7.2g...Saturated fat 1.4g...Carbs 8.4g...Fiber 0.2g....Sugars 0.7g..Protein 18.7g