Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic loves, minced
- 3 cups reduced-sodium fat-free chicken broth
- 1 pound potatoes, peeled and cut into small cubes (about 2 medium potatoes)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or adjust to taste (can omit)
- 1/4 cup all-purpose flour
- 1 cup fat-free milk
- 1 cup reduced-fat evaporated milk
- 1 1/2 cups cooked diced chicken breast
- 1 large green onion, chopped
- Freshly grated Parmesan cheese, optional (this will increase the fat content)
How to Make
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Step 1: In a large saucepan melt butter over medium-high heat. Add in onion and saute for about 3 minutes. Add in garlic and cook stirring for about 1 minute. Stir in the chicken broth, cubed potatoes, salt, pepper and cayenne; bring to a boil. Reduce heat cover and simmer for 10-15 minutes or until the potatoes are just fork tender.
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Step 2: In a bowl whisk the flour with fat free milk until smooth then stir into the simmering broth whisking constantly, then add in evaporated milk; bring to a boil, cook stirring for 2 minutes or until thickened. Mix in the cooked chicken until heated through. Ladle into bowl then sprinkle with green onion.
We hope you enjoy this recipe!
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