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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 1 Tbsp. butter or margarine
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 Tbsp. flour
- 3 1/2 c. chicken broth (low-sodium)
- 1 large Russet potato, cut into 1/2-inch cubes
- 1 c. cooked chicken, cubed
- 1/2 c. chopped fresh basil (if desired)
- 1/2 c. shredded Jarlsberg (light) cheese
Method
- In a 3-quart pan, combine butter, onion and garlic, stirring over medium heat until onion is soft, about 8 minutes. Stir in flour and gradually add the broth and bring to a boil on high heat. Add potato and cover. Simmer over low heat until potato is tender, about 15 to 20 minutes. Add cooked chicken; cover and simmer until chicken is well heated. Add basil or other herbs. Use cheese, if desired.
