Creamy Chicken Tenderloin Potato Soup

Ingredients

Potatoes – 4 large, diced

Water – enough to cover the potatoes in the pot

Onion – 1 cup, diced

Milk – 2 cups

Chicken bouillon cubes – 3

All-purpose flour – 2 tablespoons

Dried parsley – 2 tablespoons

Garlic powder – ½ teaspoon

Cooked chicken tenderloin – 1 cup, diced

1. Cook the potatoes

Place the diced potatoes in a large pot and add enough water to cover them. Bring to a boil over medium-high heat.

2. Add the onions

Once the water is boiling, reduce the heat to medium. Stir in the diced onions and cook for about 15 minutes, or until the potatoes are fork-tender.

3. Make the creamy base

In a small bowl, whisk the milk and flour together until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps.

4. Season the soup

Add the bouillon cubes, parsley, and garlic powder. Stir until everything is well combined and the bouillon dissolves.

5. Add the chicken

Stir in the diced chicken tenderloin. Let the soup simmer for another 10 minutes, stirring occasionally, until slightly thickened.

6. Finish and serve

Taste and adjust seasoning with salt and pepper. Serve hot and enjoy a cozy, comforting bowl of soup!