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Creamy Chicken Potato Soup Recipe

Creamy Chicken Potato Soup Recipe photo by Taste of Home

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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

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Creamy Chicken Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Directions

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper.
Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Yield: 6 servings.

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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Reviews for Creamy Chicken Potato Soup

Creamy Chicken Potato Soup

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Reviewed on Feb. 08, 2013 by lisagail11

Excellent

Reviewed on Jan. 24, 2013 by Bellasammax

I wanted a thick creamy soup so after cooking the potatoes, before adding the chicken, I used an immersion blender to purée about half of the potatoes. It was fantastic with warm biscuits!

Reviewed on Dec. 24, 2012 by gr8tful2bme

We added a 1/4 c of slivered almonds and tasted just like Chicken Almond Soup at Sullivans Restuarant in Knoxville, TN. Excellent!!

Reviewed on Aug. 25, 2012 by yellow83

I don't understand how people call themselves rating recipes,when they are changing how its made. I followed all the steps from this recipe and it was great as is. My husband always ask me to make this recipe when he's in the mood for soup.

Reviewed on Feb. 17, 2012 by AprilJJ

I added carrots and celery in with the butter and onion and did more potatoes. I used leftover chicken from a whole chicken I baked earlier, and used the broth I made from that as well. I added a can of cream of chicken soup and more salt, and it turned out great! I'm going to serve it with grated cheese.

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