Creamy Chicken Potato Soup

This is a new creamy chicken soup recipe we made and really enjoyed. With the carrots, celery, potatoes, and chicken it is hearty but not heavy. We used red potatoes but any variety will work. We also didn't have fresh parsley or chives so we didn't include any. The soup turned out great and was a hit with everyone in the family who actually eats dinner.

This recipe is easy to modify to suit other tastes. The celery and carrots were our take on the base soup. A little cheese sprinkled on top would taste great. Homemade noodles instead of potatoes would be wonderful. The soup thickened up nicely for us. Corn starch could be substituted for the flour if needed.

Ingredients

1 medium onion, chopped

2 tablespoons butter

4 cups (reduced-sodium) chicken broth

1 cup water

3 celery stalks cut into small pieces

3 carrots cut into small pieces

3 medium potatoes, cut into 1/2-inch cubes

2 bay leaves

1-2 diced cooked chicken breasts

1/2 teaspoon salt (not necessary)

1/3 teaspoon pepper

1/2 cup all-purpose flour

2 cups milk (skim or 1%)

12-16 oz reduced-fat evaporated milk

1 teaspoon minced fresh parsley

1 teaspoon minced chives

Directions

In a large pot, saute onion in butter until tender. Add in chopped carrots and celery. Stir in broth, water, and potatoes. Add bay leaves if desired. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, (salt), and pepper.

Whisk flour and milk together until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Yield: About 9 servings.