Wednesday, January 14, 2009

Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups chicken broth
2 medium potatoes, cut into ½ inch cubes
1 ½ cups diced cooked chicken breast
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In large saucepan, sauté 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.

Combine flour and 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 chives.

No comments:

Custom Search
Hit Counters