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Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 232 calories, 5 g fat (3 g saturated fat), 43 mg cholesterol, 646 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat-free milk.
Originally published as Creamy Chicken Potato Soup in Light & Tasty April/May 2004, p39
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Reviewed on Jan. 15, 2012 by iflysb
This is a great, easy, and quick soup. The fun part is that it provides a base to mess around. Try substituting turnips for potatoes, garlic for onions, adding chilli power etc.
Reviewed on Nov. 03, 2011 by maellie1
my husband is a meat and potato man. He raved over this soup. I did not use the evaporeated milk I use 2 cups of 2%milk. Creamy and easy to make. The whole family enjoyed it.
Reviewed on Jun. 15, 2011 by mamateach4
I have made this soup quite a few times and we enjoy it. I also add 1 cup of canned or frozen corn and a pinch of poultry seasoning
Reviewed on Jan. 24, 2010 by kbridge
Loved this soup. Easy to make, few ingredients, and only 5 pts. per serving for Weight Watchers. Thanks!
Reviewed on Oct. 04, 2009 by Luckyrrh
This is excellent, delicious recipe, just subsutited half an half instead. Have made this three times in a week. It won everyone over with the first spoonful. Thanks
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