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Creamy Chicken Potato Soup

 Creamy Chicken Potato Soup
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Creamy Chicken Potato Soup (continued)

Nutritional Facts: 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.