This was so easy and so good.  I doubted the thickening technique, because boiling low fat dairy is always a risk, but I looked away for too long and the whole mix was at a rolling boil and it didn’t break!  Win.

Adapted from a Taste of Home.

• 1 med. onion, chopped
• 2 T. butter
• 3 C. chicken broth (I use Better than Bouillon Chicken base)
• 1# potatoes (about 2 med.), cubed.
• 2-3 medium carrots, sliced
• 1.5 C. cooked chicken breast/leftover rotisserie meat
• 1/2 C. frozen peas
• 1/2 C. frozen corn
• 1/4 cup flour
• 2 cup milk
• dried parsley
• fresh chives, minced
• salt and pepper to taste

1. Saute onion in butter until soft.
2. Add broth, potatoes, and carrots, bring to a boil.
3. Reduce heat; cover and simmer for ~15 minutes, until potatoes are tender.
4. Add chicken, corn, peas, a few shakes of parsley. 
5. Combine flour and milk, stir until smooth, stir to soup pot. 
6. Bring mix just to a boil; cook and stir for 2 minutes or until thickened. 
7. Add small handful of fresh with chives.