Creamy Chicken Soup

1 50 oz. can chicken broth
3 cups water
2 large Knorr chicken bouillon cubes
6 chicken tenders cubed, or 2 large breasts
1 white onion, chopped
3 large potatoes, cubed
5-6 large carrots, sliced
parsley

Bring broth, water and bullion to a boil. Add chicken and onion, cook 5 min. Add potatoes and carrots, turn heat down to low boil. When vegetables are tender, add parsley. Just before serving add roux:

3/4 cups butter
3/4 cups flour
1 cup milk

Melt butter, add flour. Add milk and stir constantly until thick. Pour in soup.