1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and
cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese
| | In a 2 to 3 quart pan, combine butter, onion, and garlic.
Stir occasionally over medium heat until onion is limp
and slightly tinged with brown, about 10 minutes. Stir
in flour to coat onion. Gradually stir in broth, and bring
to a boil on high heat. 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, 1 to 2 minutes. Stir in basil. Ladle
into bowl and offer cheese to add to taste. Serves 4. Nutritional Information Per Serving:
Calories: 237; Fat: 5.1 grams;
Carbohydrates: 19 grams;
Sodium: 168 mg; Protein: 19 grams Exchanges: 1 Starch; 2-1/2 Low-Fat Meat
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