Tuesday, March 22, 2011

Creamy Chicken Potato Soup

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