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Chicken-Potato Soup
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Posted By: Heather
Posted In: Soup and Stews
Page Views: 395 views
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Course: Soup/ Salad
Cusine: Amercian
Posted In: Soup and Stews
Page Views: 395 views
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Course: Soup/ Salad
Cusine: Amercian
PrintIngredients
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
¼ cup flour
5 cups chicken broth
2 medium potatoes, peeled and cut into ½ inch cubes
¼ teaspoon black pepper
1 ½ cups low-fat milk
1 ½ cups cubed cooked chicken
1 cup small broccoli florets
1 (16 ounce) can corn, drained
1 ½ cups shredded cheddar cheese
Directions
- In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring frequently, until starting to soften, about 2 minutes.
- Stir in the flour and cook, stirring constantly, until flour and butter are completely blended, about 1 minute.
- Gradually pour in the broth, stirring constantly and return to a boil. Stir in the potatoes and pepper. Reduce the heat to medium-low, cover and simmer for about 15 minutes. Stir occasionally and cook until potatoes are tender.
- Increase the heat to medium and return the mixture to a boil. Stir in the milk, chicken, broccoli and corn. Cook until the broccoli is tender and the chicken is cooked through. about 5 to7 minutes longer.
- Stir in the cheese just until melted. Ladle the soup into 4 bowls and serve hot.
photo by Graela