About
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 4 Serving(s)
Summary
A warm and satisfying chicken soup made with low sodium chicken broth, onion, garlic, potatoes, chicken and lots of fresh basil and Jarlsberg cheese.
What you’ll need
1 tbsp. butter or margarine1 large onion, chopped1 med clove garlic, pressed or minced1 tbsp. all-purpose flour3 1/2 cup chicken broth (low-sodium)1 large russet potato, peeled and cut into 1/2-inch cubes1 cup diced cooked chicken1/2 cup chopped fresh basil1/2 cup shredded light Jarlsberg cheese
Instructions
Step 1
In a two to three-quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about ten minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
Step 2
Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, one to two minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.
Diabetic Exchanges
Starch: 1Meats & Meat Substitutes: 2 1/2
