1. Place the diced potatoes in a large pot and add enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat to simmer until the potatoes are tender.

2. In a separate skillet, cook the chicken tenderloins over medium heat until fully cooked. Allow them to cool slightly, then shred with a fork.

3. Add the diced onions to the pot with potatoes and continue to simmer until they become translucent.

4. Stir in the milk and chicken bouillon cubes, ensuring the cubes are fully dissolved.

5. In a small bowl, combine the flour with a little water to make a smooth paste. Gradually add this to the soup, stirring constantly to avoid lumps.

6. Mix in the dried parsley and garlic powder, allowing the flavors to meld.

7. Add the shredded chicken tenderloin and simmer the soup until it thickens to your desired consistency, stirring occasionally.

8. Adjust the seasoning as needed, then serve hot, garnished with additional parsley if desired.

Enjoy this creamy, savory delight that will warm your soul and fill your stomach!