Creamy Chicken Potato Soup

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.

• Ready In: 27 mins
• Serves: 6

Ingredients

• 1  medium onion, chopped
• 2  tablespoons butter or 1⁄2 cup margarine
• 3  cups reduced-sodium chicken broth
• 1  lb potato, cut into 1/2-inch cubes (2 medium)
• 1 1⁄2 cups  diced  cooked chicken breasts
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 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.