In a large saucepan, combine chicken broth, potatoes, and carrots. Cover and cook over medium heat until vegetables are tender, about 10 to 12 minutes. Add cream-style corn, chicken, evaporated skim milk, and black pepper. Stir in instant potato flakes and parsley flakes. Simmer 5 minutes.
Each serving equals: HE: 2 Pr, 1 1/2 Br, 3/4 SM, 1/2 Ve, 8 OC 325 Calories, 3 gm Fa, 30 gm Pr, 47 gm Ca, 773 mg So, 2 Fi DIABETIC: 2 Mt, 2 St, 1 SM, 1/2 Ve
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