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Yield 10                                   Portion            1 Cup

Ingredient:

1 Tbsp.             CHICKEN BASE
¼ cup               ONIONS, FRESH, CHOPPED
Pinch                PEPPER, BLACK, GROUND
4 cups              CHICKEN, BROTH
2 cups              MILK, WHOLE
1 tsp                PARSLEY, DEHYDRATED,
6 Tbsp.             DEHYDRATED, FLAKED, POTATO, WHITE, INSTANT, GRANULES
SALT TO TASTE

Method:

  1. Sautee onions in 1 Tbsp butter until clear and tender.
  2. Prepare broth according to package directions or boxed stock.
  3. Combine chicken broth, onions, and pepper in a stock pot. Bring to a boil.
  4. Stir milk and parsley into soup.
  5. Stir potatoes rapidly into soup. Mix until smooth.
  6. Simmer for 5 minutes, stirring occasionally.