2 whole med. size chicken breasts, skinned and boned
1 c. water
1 med. onion, chopped
1 med. carrot, shredded
1 clove garlic, minced
2 tsp. instant chicken bouillon granules
1/8 tsp. cayenne pepper
1 med. potato, peeled and cut up
1 (12 oz.) can (1 1/2 c.) evaporated skim milk
1 tbsp. cornstarch
2 tbsp. snipped fresh chives

In a saucepan, combine chicken, water, onion, carrot, garlic, bouillon granules and cayenne. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in potato; simmer, covered, about 15 minutes or until chicken and potato are tender.

Remove chicken. When chicken is cool enough to handle, cut it into bite size pieces; return chicken to saucepan. Mash potato slightly.

Combine milk and cornstarch; add to mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Ladle into soup bowls; sprinkle with chives.