Creamy Chicken and Potato Soup

Ingredients

• Russet potatoes

  Flesh and skin, raw

  1 cup, diced or 150g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Garlic

  Raw

  2 tsp or 6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Reduced fat milk

  Fluid, 2% milkfat, with added nonfat milk solids, without added vitamin a

  1 cup or 245g

Directions

1. In a microwave safe bowl or plate add potatoes, onions, carrots and celery. Cook in microwave for about 6 minutes until soft.
2. In a large nonstick pan or pot, melt butter. Add garlic and cooked vegetables. Season with thyme and a little salt and pepper, if desired. Mix well. Cook for 3 minutes.
3. Stir in chicken broth and raw chicken. Mix well. Bring up to a boil then down to low heat to simmer, for 20 minutes. Stir often. Mix in milk. Continue to simmer for 10 minutes, or until chicken is cooked. Enjoy!

Similar Foods

• Creamy Chicken and Potato Soup
• Creamy Chicken and Corn Soup
• Creamy Chicken Soup
• Creamy Chicken Yogurt Soup
• Creamy Chicken Noodle Soup
• Rich and Creamy Tomato Basil Soup