Chicken Chowder in a Rush!

Quick soup! Winter sports take up a lot of time in the evening or after school, pour this into the Thermos jug and take it to go.

• Ready In: 26 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1  tablespoon  oil
• 1  small yellow onion, diced
• 2  chicken breasts, boneless & skinless
• 3  potatoes, peeled and chopped
• 3  cups  low-fat chicken broth
• 1 1⁄2 cups corn
• 1 1⁄4 cups 2% low-fat milk
• 1  bay leaf
•  black pepper, to taste
• 1  tablespoon lemon juice
• 1  tablespoon dried parsley
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a large sauce pot heat oil over med. heat and cook onion until soft. Add chicken and cook 2 min's each side, Shred chicken right in pot (don't try & make it look fancy, remember, itz quick soup!)
2. Add potatoes and broth, reduce heat to low and simmer for 10 min's. Stir in corn, milk, bayleaf, and pepper, bring to a boil. Reduce heat again and simmer 3-4 min's, or until potatoes are cooked.
3. Discard bayleaf and stir in lemon juice and parsley, add more pepper in you like. Sprinkle parmesan cheese on top and give a quick sitr. Serve immediately.
4. *Note: this is good with chunky croutons floating in it!