Creamy Chicken Potato Soup

• 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

1. In a large saucepan, saute onion in butter until tender.
2. Stir in broth and potatoes.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in the chicken, salt and pepper.
6. Combine flour and fat free milk until smooth; stir into saucepan.
7. Add evaporated milk.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Sprinkle with parsley and chives.

onion, butter, chicken broth, potato, chicken breasts, salt, pepper, flour, nonfat milk, milk, parsley, chives

Taken from www.food.com/recipe/creamy-chicken-potato-soup-401036 (may not work)