Creamy Chicken Potato Soup Recipe

5 17 27
Creamy Chicken Potato Soup Recipe
Creamy Chicken Potato Soup Recipe photo by Taste of Home
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Creamy Chicken Potato Soup Recipe

Read Reviews
5 17 27
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Creamy Chicken Potato Soup in Light & Tasty April/May 2004, p39

Nutritional Facts

1-1/3 cup: 232 calories, 5g fat (3g saturated fat), 43mg cholesterol, 646mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat-free milk.

  • 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
  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

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Reviews forCreamy Chicken Potato Soup

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DeliciouslyResourceful_Gina User ID: 4938423 256767
Reviewed Nov. 14, 2016

"This is very good. I was looking for a recipe to use up one cup of evaporated milk I had left over, and this is a winner. Simple but tasty. I added one chopped carrot with the onion, but otherwise followed the recipe exactly. I will be making this again."

MY REVIEW
kristaboland User ID: 7140918 247036
Reviewed Apr. 13, 2016

"Love this soup ! I had leftover bacon so I tossed it in also ! Yum ! My 9 year old loved it !"

MY REVIEW
LisaH1215 User ID: 5854432 241026
Reviewed Jan. 4, 2016

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

MY REVIEW
LPHJKitchen User ID: 7521213 237353
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
MisoSweet User ID: 8583089 235456
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
LeslieH User ID: 191346 226331
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
asmith101 User ID: 6689523 52264
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
lisagail11 User ID: 7127902 52263
Reviewed Feb. 8, 2013

"Excellent"

MY REVIEW
Bellasammax User ID: 7103405 57015
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
gr8tful2bme User ID: 7055156 53634
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!!"

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