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Creamy Chicken Potato Soup Recipe

Creamy Chicken Potato Soup Recipe

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. YIELD: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

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.

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

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MY REVIEW
Reviewed Jan. 4, 2016

"Delicious as-is, I might add some carrots next time for color."

MY REVIEW
Reviewed Nov. 14, 2015

"Overall, this is a recipe I would definitely make again. It has a good flavor but I think I will add a bit more veggies and spice to it next time. I like the creamy taste though, vs a broth base."

MY REVIEW
Reviewed Oct. 22, 2015

"Absolutely amazing soup! I used 2 cups half and half instead of milk and evaporated milk. It is to die for. I have added this to my frequent rotation."

MY REVIEW
Reviewed May. 14, 2015

"Very easy to make. A cross between cream of chicken soup and cream of potato. I too added a few more potatoes to the pot and used all 1% milk. Definitely a make again recipe."

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."

MY REVIEW
Reviewed Feb. 17, 2012

"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."

MY REVIEW
Reviewed Jan. 15, 2012

"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."

MY REVIEW
Reviewed Nov. 3, 2011

"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."

MY REVIEW
Reviewed Jun. 15, 2011

"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"

MY REVIEW
Reviewed Jan. 24, 2010

"Loved this soup. Easy to make, few ingredients, and only 5 pts. per serving for Weight Watchers. Thanks!"

MY REVIEW
Reviewed Oct. 4, 2009

"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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