• 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup diced or grated carrot
• 2 1/2 cups low-sodium chicken broth
• 1 cup diced potato (fresh or frozen)
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup (4 ounces) cooked and diced chicken
• 1/2 cup low-fat or nonfat milk
• 1 tablespoon all-purpose flour
• 1/4 teaspoon red wine vinegar (optional)
• Pepper to taste (optional)

1. In a medium saucepan, saute onion and carrot on medium heat until softened, about 3 minutes.

2. Add broth, potato, thyme, garlic powder and salt. Bring to a gentle boil and simmer until the potatoes are soft, 15 to 20 minutes.

3. While potatoes are cooking, stir flour and milk together in a small dish.

4. Add chicken to the saucepan and stir 1 to 2 minutes until heated through.

5. Slowly add milk mixture and stir as the soup thickens. Boil gently for 2 to 3 minutes.

6. Before serving, add vinegar and pepper, if desired.7. Refrigerate leftovers within 2 hours.