Categories: Chicken, Main Dish, Stew
Ingredients
- 2 medium russet potatoes, peeled and sliced (about 1 pound)
- 1/2 yellow onion, sliced
- 1 celery, sliced
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon dried marjoram
- fresh ground pepper
- 1 1/2 cups whole milk
- 1 cup cubed cooked seasoned chicken
- 1 cup shredded monterey jack cheese
- 3 tablespoons chopped fresh parsley
- paprika, for sprinkling on top
Directions
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In a large soup pot set over medium heat, cook the vegetables, broth, and seasonings, covered, until the vegetables are tender, about 20-30 minutes.
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With a wire whisk, break up the potatoes until chunky.
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Stir in the milk, chicken, and cheese and cook until the cheese is melted, about 1 minute; taste for seasoning and adjust.
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Serve in bowls sprinkled with parsley and paprika.
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**May add 3 strips cooked, crumbled bacon with the chicken.