Ingredients:
2-14oz. cans College Inn chicken broth
1/2 cup sherry or water
1 1/2 cups pared and cubed, Washington Yukon Gold Potatoes
3/4 cup DFS sliced carrots
1/2 tsp. DFS dried thyme
1/8 tsp. DFS ground pepper
1 cup Tyson shredded cooked chicken
1/4 cup DFS sliced green onions
Method:
Bring broth and sherry to a boil; add potatoes, carrots, thyme and pepper. Return to boil, reduce heat, cover and simmer 15 to 20 minutes or until potatoes are cooked. Portion 1/4 cup chicken into individual soup bowl. Ladle 1 1/2 cups soup over chicken and garnish with 1 tablespoon green onions.
Recipe and photo provided by the Washington State Potato Commission
