4 Servings 35 min Cook
2 Cup, diced Russet Potatoes
1 Cup, chopped Onions
1 Cup chopped Carrots
1 Cup chopped Celery
3 Tbsp Butter
2 Tsp Garlic
1/2 Tsp, leaves Thyme
1 Dash Salt
1 Dash Pepper
4 Cup Chicken Broth
8 Oz Chicken Breast
1 Cup Reduced Fat Milk
In a microwave safe bowl or plate add potatoes, onions, carrots and celery.
Cook in microwave for about 6 minutes until soft.
In a large nonstick pan or pot, melt butter.
Add garlic and cooked vegetables.
Season with thyme and a little salt and pepper, if desired.
Cook for 3 minutes.
Stir in chicken broth and raw chicken.
Bring up to a boil then down to low heat to simmer, for 20 minutes.
Mix in milk.
Continue to simmer for 10 minutes, or until chicken is cooked.
Recipe inspired by: http://www.