Taste of Home
Creamy Chicken Potato Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
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.
Nutrition Facts
1-1/3 cups: 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.
© 2024 RDA Enthusiast Brands, LLC