Chicken Potato Soup Recipe
Absolutely branded as a comforting food, this delicious chicken potato soup deserves to be on your dinner table every evening and your children would never get tired of it. The chicken strips made the soup a big time dinner meal for your family because of its high protein content that is both good for your children and for you. Mouth-watering potato chunks are wisely combined with the tasty aromatic chicken broth which creates a luscious taste that no one just can’t help but get satisfied. Because this irresistible soup is loaded with chunks of potatoes and chicken, no one suspects that it is actually low in fat. This recipe is perfect for a family dinner ‘cause it suites everybody’s appetite! Bon appetit!
Ingredients
- medium onion, chopped
- 2 tablespoons butter (30 g)
- 3 cups reduced-sodium chicken broth (700 ml)
- 1 pound potatoes, (about 2 medium), cut into ½-inch cubes (450 g)
- 1½ cups diced cooked chicken breast (170 g)
- ½ teaspoon salt (1 g)
- ¼ teaspoon pepper (1 g)
- ¼ cup all-purpose flour (1 g)
- 1 cup fat-free milk (225 ml)
- 1 cup reduced-fat evaporated milk (225 ml)
- 1 teaspoon minced fresh parsley (2 g)
- 1 teaspoon minced chives (2 g)
Instructions
- In a large deep skillet, melt the butter and sauté the onion until tender.
- Blend in both potatoes and broth and bring to a boil. Reduce heat after boiling; cover and stew for 10-15 minutes or until potatoes are done.
- Combine the chicken in the mixture and enhance flavor by sprinkling salt and pepper.
- Pour in the flour and fat-free milk until smooth and even, stirring constantly into the saucepan. Add the evaporated milk afterwards and let it boil for a couple of minutes.
- Stir constantly for at least 2 minutes or until soup is thickened.
- Sprinkle with parsley and chives.
- Serve warm and enjoy!
