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

  3 tbsp or 43g

• 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!
4. Recipe inspired by: http://www.skinnykitchen.com/recipes/creamy-chicken-and-potato-soup-made-skinny/

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