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

  4 tbsp or 57g

• 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 vitamin a and vitamin d

  1 cup or 244g

Directions

1. Place potatoes, onions, carrots, and celery in a microwave-safe bowl. Microwave for about 6 minutes until soft.
2. In a large nonstick pan or pot, melt butter over medium heat. Add garlic and the microwaved vegetables. Season with thyme, salt, and pepper. Cook for 3 minutes, stirring occasionally.
3. Add chicken broth and raw chicken to the pot. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often. Stir in milk and continue to simmer for 10 minutes, or until the chicken is cooked through.

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