• 1 medium onion, chopped
• 1 teaspoon oil
• 3 cups low sodium chicken broth
• 1 pound potatoes, cut into 1/2-inch cubes
• 1-1/2 cups diced cooked chicken breast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced chives

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. 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.

Combine flour and fat-free milk until smooth; stir into saucepan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with
parsley and chives.

COOK'S NOTE: This recipe can be personalized by added frozen corn kernals, sweet peas or frozen diced carrots toward the end of cooking before adding milk.

Per Serving: 253 Calories; 6g Fat (22.2% calories from fat); 2g Saturated Fat; 25g Protein; 24g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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