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In large stock pot on medium high heat, melt the butter.
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Add the carrots, onion, celery and potatoes, and cook until the onions are translucent.
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Add the flour and mix until everything is well coated.
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Add the cream cheese and chicken soup base.
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Add the evaporated milk.
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Stir until the cream cheese and chicken soup base are dissolved.
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Add the chicken stock.
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Add the bow tie pasta.
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Add the cooked shredded chicken. Add the pepper.
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Bring the soup to a boil.
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Add in the chopped parsley.
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Serve warm.