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Creamy Chicken Potato Soup Recipe

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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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6 Servings
Prep/Total Time: 30 min.

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 Analysis: One serving (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 very lean meat, 1-1/2 starch, 1/2 fat-free milk.

Creamy Chicken Potato Soup published in Light & Tasty April/May 2004, p39

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