Ingredients

• 2 tablespoons unsalted butter
• 1 medium carrot
• 1/2 cup celery
• 1/2 cup onion
• 1 pound sockeye salmon, cooked
• 2 cups reduced-sodium chicken broth
• 2 cups 1% low-fat milk
• 1/8 teaspoon black pepper
• 1/4 cup cornstarch
• 1/4 cup water 

Preparation

1. Chop carrot, celery and onion.
2. Melt the butter in a 3-quart saucepan on stove top burner set to medium-high heat. Add the vegetables to the saucepan and cook until tender.
3. Add the pre-cooked salmon chunks to the pan.
4. Stir in the chicken broth, milk and black pepper. Bring mixture to a near-boil, but do not boil. Reduce heat to simmer.
5. Combine the cornstarch and water. Slowly pour into broth mixture, stirring, until the soup is thickened.
6. Simmer for another five minutes. Serve warm and enjoy!

Helpful hints

• You can substitute boneless canned salmon for fresh, but replace reduced-sodium broth with low-sodium broth to keep sodium content lower.