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Creamy Chicken Potato Soup

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.

Reviews

Average Rating:
  • Beth
    May 6, 2019
    It came out a little too bland for me. So I double the salt and pepper and then added 3/4 tsp Garlic Salt. So yummy!
  • Calie
    Dec 26, 2017

    Added carrots and fresh garlic, skipped evaporated milk and just used 2%, used a rotisserie chicken. Yum

  • Georgia Peach
    Dec 31, 1969

    I made this really good soup a little differently - instead of cubing the potatoes I sliced them thin. When they cooked they broke apart and thickened the broth. Skipped the evaporated milk, just used 2% and cornstarch instead of flour to keep it gluten-free. SO much better than canned cream of potato or cream of chicken!

  • Georgia Peach
    Dec 31, 1969

    I made this really good soup a little differently - instead of cubing the potatoes I sliced them thin. When they cooked they broke apart and thickened the broth. Skipped the evaporated milk, just used 2% and cornstarch instead of flour to keep it gluten-free. SO much better than canned cream of potato or cream of chicken!

  • DeliciouslyResourceful_Gina
    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.

  • kristaboland
    Apr 13, 2016

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

  • LisaH1215
    Jan 4, 2016

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

  • LPHJKitchen
    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.

  • MisoSweet
    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.

  • LeslieH
    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.

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