Ingredients
1 medium onion, chopped2 tablespoons butter3 cups reduced-sodium chicken broth1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes1-1/2 cups diced cooked chicken breast1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour1 cup fat-free milk1 cup reduced-fat evaporated milk1 teaspoon minced fresh parsley1 teaspoon minced chives
Preparation
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 evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
