1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 4), cut into bite size pieces
1 1/2 cups diced cooked chicken breast, (about 4)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup milk
1 cup reduced-fat evaporated milk
(If desired) 1 teaspoon minced fresh parsley
(If desired) 1 teaspoon minced chives
Instead of the parsley and chives, I top mine off with shredded cheddar cheese and real bacon bits.
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 milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with your desired toppings.
This is one of my favorites!