Well, here’s what I came up with:
1 onion, diced
2-3 Tablespoons brown sugar
4 cups chicken broth (I used water and chicken bouillon powder.)
2 small potatoes, peeled and diced
4 carrots, peeled and sliced
2 – 3 Tablespoons ground ginger
dash of black pepper, freshly ground
1-1 1/2 cups chicken, baked and shredded (used chicken that I had frozen when I baked it for another soup.)
Optional: If I had had some heavy whipping cream or sour cream, I might have added some to make it creamier and a bit of milk to make it thinner. Water can also be added to thin it some.
Caramelize the onions by sauteing in butter with brown sugar. Stir to prevent burning. Cook until browned. Add all but the chicken and boil/simmer about 18-20 minutes or until potatoes and carrots are tender. Blend to puree and then add shredded chicken. Heat thoroughly and serve.
If available, try topping with crumbled feta cheese.