Creamy Chicken Potato Soup
Soups/Salads
Ingredients
| Ingredient | Amount |
|---|---|
| 1/2 cup / 1 | One medium onion, chopped |
| 2 Tbsp / 25 ml | Margarine |
| 3 cups / 750 ml | Chicken broth, sodium reduced, fat free |
| 2 medium / 2 | Potatoes, cut into 1/2 inch cubes (1 lb) |
| 1 1/2 cups / 375 ml | Cooked chicken breast, diced |
| 1/2 Tsp / 2 ml | Salt |
| 1/4 Tsp / 1 ml | Pepper |
| 1/4 cup / 50 ml | All purpose flour |
| 1 cup / 250 ml | Milk, fat-free (skim) |
| 1 cup / 250 ml | 2% evaporated milk (partly skimmed) |
| 1 tsp / 5 ml | Parsley, fresh, minced |
| 1 tsp / 5 ml | Chives, minced |
Directions
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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