Creamy Chicken Potato Soup

By dashy_65

Ingredients

• 1 medium onion, 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

Preparation

Step 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.

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. Yield: 6 servings.

232 cal, 5g fat, 646mg sodium, 27g carb, 2g fiber