Creamy Chicken Potato Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 tablespoons butter or 1/2 cup margarine
3 cups reduced-sodium chicken broth
1 lb potato, cut into 1/2-inch cubes (2 medium)
1 1/2 cups diced cooked chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup nonfat milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsley
1 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.