Description
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
- Onion
- Butter
- Reduced-sodium Chicken Broth
- Potato
- Cooked Chicken Breasts
- Salt
- Pepper
- All-purpose Flour
- Nonfat Milk
- Evaporated Milk
- Fresh Parsley
- Chives
Instructions
- In a large saucepan, saute onion in butter until tender
- Stir in broth and potatoes
- Bring to a boil
- Reduce heat
- Cover and simmer for 10-15 minutes or until potatoes are tender
- Stir in the chicken, salt and pepper
- Combine flour and fat free milk until smooth
- Stir into saucepan
- Add evaporated milk
- Bring to a boil
- Cook and stir for 2 minutes or until thickened
- Sprinkle with parsley and chives