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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 2 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 1 garlic clove, minced
- 6 tablespoons butter
- 1/3 cup flour
- 2 tablespoons instant chicken bouillon and seasoning
- 1/4 teaspoon white pepper
- 4 cups 2% low-fat milk
- 2 cups frozen peas and carrots
- 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
- salt, to taste
Method
- Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
- Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
- Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
- Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
