2 whole medium skinned and boned chicken breasts
1 c. water
1 med. onion, chopped
1 med. carrot, shredded
1 clove garlic, minced
2 tbsp. snipped chives
2 tsp. instant chicken granules
1/8 tsp. ground red pepper
1 (12 oz.) can evaporated milk
1 med. cut up potato
1 tbsp. corn starch

Combine chicken, water, onion, carrot, garlic, chicken granules and pepper in sauce pot. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in potato, simmer about 15 minutes or until chicken and potato are tender. Remove chicken. When cool enough to handle, cut chicken into bite-size pieces. Return to pan. Mash potato slightly.

Combine milk and cornstarch, add to saucepot. Cook and stir until thickened and bubbly. Cook and stir few more minutes. Ladle into bowls and sprinkle with chives. 4 servings.