A few weeks ago, I was looking for a recipe that would use some left-over chicken. This looked perfect to me. It gives you a one pot meal in a bowl. It is a very nice comforting and tasty soup. Great for a cold, wet day.
Creamy Chicken Potato Soup
1 medium onion, finely chopped
2 tablespoons butter
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 parsley
1 teaspoon minced chives
1. 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 the chicken, salt and pepper.
2. 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
The Creative Cook