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Creamy Chicken Potato Soup  
Share & Win Recipe
February 2011

Creamy Chicken Potato Soup

1 tspParsley, fresh, minced5 ml
1 1/2 cupsCooked chicken breast, diced375 ml
1 cup2% evaporated milk (partly skimmed)250 ml
1/4 TspPepper 1 ml
2 TbspMargarine25 ml
1/4 cupAll purpose flour50 ml
1/2 cupOne medium onion, chopped1
3 cupsChicken broth, sodium reduced, fat free750 ml
1 tspChives, minced5 ml
2 mediumPotatoes, cut into 1/2 inch cubes (1 lb)2
1/2 TspSalt2 ml
1 cupMilk, fat-free (skim)250 ml

In a large saucepan, saute onion in margarine 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.
In another container, combine flour and fat-free milk, stirring until smooth; stir into saucepan. Add evaporated milk.
Heat, cook and stir for 2 minutes or until thickened.
When serving, sprinkle with parsley and chives.
Serves 6.

This potato recipe is brought to you courtesy of Carla Reid PE.

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What Others Say

I liked it a lot.
     - Barbie Maynard

Best potato soup ever.
     - Jerilynn Costain

This was a real hit- It doesn't taste remotely low cal or lo fat. Quite delicious with homemade bisquits
     - Charlie MacDonald

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