Saturday, June 26, 2010

Creamy Chicken Potato Soup

Taste of Home recipe

1 medium onion, chopped
2 tablespoons butter or stick margarine
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 all-purpose flour
1 cup fat free milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsey
1 teaspoon minced chives

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 chicken, salt and pepper. 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.

Yields: 6 servings

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