Creamy Chicken Potato Soup

internetnut's Note:

This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 6

• 1 medium onion , chopped
• 2 tablespoons butter or ½ cup margarine
• 3 cups reduced-sodium chicken broth
• 1 lb potato , cut into 1/2-inch cubes (2 medium)
• 1 ½ cups diced cooked chicken breasts
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 1 cup nonfat milk
• 1 cup reduced fat evaporated milk
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced chives

Directions:

1. In a large saucepan, saute onion in butter until tender.
2. Stir in broth and potatoes.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in the chicken, salt and pepper.
6. Combine flour and fat free milk until smooth; stir into saucepan.
7. Add evaporated milk.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Sprinkle with parsley and chives.

Reviews

[LUVMY2BOYS]

I found this in Light & Tasty as well & have been making it for my husband for awhile now!! He loves it! It is creamy, filling & reheats pretty well. I use nonfat evaporated milk & chicken broth but otherwise stay pretty true to the recipe. Sometimes I top it w/ a little turkey bacon. It's a keeper; please try this!