Creamy Chicken Potato Soup |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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. 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.
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