 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Ingredients:
2 1/2 cups reduced-fat milk |
2 teaspoons butter |
1 small onion, chopped |
1 (14 1/2 ounce) can fat-free chicken broth |
1 large potato, peeled and cut into 1/2 inch cubes |
1 1/2 cups carrots, thinly sliced |
2 cups small broccoli florets or 2 cups green beans, fresh cut |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 cup all-purpose flour |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion.
3. Cook 5 minutes, stirring occasionally.
4. Add broth, potato and carrots.
5. Bring to a boil over high heat.
6. Reduce heat and simmer uncovered 5 minutes.
7. Add broccoli, salt and pepper.
8. Cook 5 minutes.
9. Place flour in a medium bowl.
10. Gradually stir in milk, mixing well.
11. Add milk mixture to soup.
12. Bring to a simmer.
13. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
14. For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.
|
|