4 cups diced potatoes
1 medium onion, chopped
2 medium carrots, chopped
1/4 cup vegetable oil
1 1/2 cups chopped cooked chicken
1 1/2 cups chicken broth
2 tsps parsley flakes
2 tsps salt
12 fluid ounces Meyenberg Evaporated Goat Milk
In large saucepan, cook potatoes and onion in hot oil just until potatoes begin to brown. Add chicken, chicken broth, parsley, and salt. Bring mixture to a boil. Lower heat, cover, and simmer about 20 minutes or until potatoes are tender. Stir in evaporated goat milk. Heat soup until steaming but do not boil.
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