Creamy Chicken Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
3 cups reduced-sodium chicken broth |
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes |
1-1/2 cups diced cooked chicken breast |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1 cup fat-free milk |
1 cup reduced-fat evaporated milk |
1 teaspoon minced fresh parsley |
1 teaspoon minced chives |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper.
2. Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Yield: 6 servings.
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