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

Creamy Chicken Potato Soup Recipe

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5 12
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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
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
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!!"

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