Creamy Chicken Potato Soup

 

Ingredients

• 1/2 tablespoon 
• 4 slices bacon diced into 1/4 inch slices
• 1 medium yellow onion chopped (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 2 garlic cloves minced
• 3-4 cup reduced sodium chicken broth (or more for a thinner soup)
• 2 cups peeled and cubed white potatoes (about 2 medium potatoes)
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon poultry seasoning
• 1 cup frozen corn kernels
• 1 cup frozen peas and carrots
• 2 cups diced cooked chicken breast (about 2 chicken breasts)
• 1 cup part-skim 2% evaporated milk
• 1 tablespoon cornstarch
• 1-2 tablespoons minced fresh parsley
• Salt and pepper to taste (I used 1/2 teaspoon each salt and pepper)

Instructions

• In a large saucepan, heat oil over medium heat. Add the bacon and cook until browned, about 3 minutes, scraping off any bits of bacon that stick to the bottom of the pan with a wooden spoon.
• Next, add the onions, celery, and garlic. Cook and stir until vegetables become fragrant and begin to soften, about 3 minutes.
• Add broth, potatoes, thyme and poultry seasoning. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
• Add the frozen corn kernels, peas and carrots. Simmer for an additional 5 minutes.
• • Stir in chopped chicken.
  • In a measuring cup or bowl, whisk together evaporated milk and cornstarch until smooth with no lumps. Add to chicken and vegetable mixture in the pot. Increase heat so that the soup comes to a gentle simmer and begins to thicken. Stir often.
  • Add parsley and season with salt and black pepper, to taste. Serve hot with desired toppings.