Basil Chicken Soup
A warm and satisfying Basil Chicken Soup made with low sodium chicken broth, onion, garlic, potatoes, chicken and lots of fresh basil and Jarlsberg cheese.
1 tablespoon butter
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 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.
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.
Recipe makes 4 servings
Calories: 237; Fat: 5.1g; Sodium: 168mg; Carbohydrates: 19g; Protein: 19g;
Exchanges: 1 Starch, 2-1/2 Low-Fat Meat