Creamy Chicken Potato Soup Recipe
Creamy Chicken Potato Soup Recipe photo by Taste of Home

Creamy Chicken Potato Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Chicken Potato Soup in Light & Tasty April/May 2004, p39

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.

Reviews for Creamy Chicken Potato Soup

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 15, 2013

I used this recipe as a base. Yummy as is, but I like to spruce it up a bit!

MY REVIEW
Reviewed Feb. 8, 2013

Excellent

MY REVIEW
Reviewed Jan. 24, 2013

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!

MY REVIEW
Reviewed Dec. 24, 2012

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

MY REVIEW
Reviewed Aug. 25, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT