Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1 large onions, chopped
1 garlic cloves, crushed
1 tablespoon all-purpose flour
6 cups chicken broth ( low-sodium)
1 large potatoes, cut into 1/2 inch cubes
2 carrots, chopped fine
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
Directions:
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 and carrots; 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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.