Creamy Chicken Potato Soup

READY IN: 27mins
Recipe by internetnut

This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Top Review by LUVMY2BOYS

I found this in Light & Tasty as well & have been making it for my husband for awhile now!! He loves it! It is creamy, filling & reheats pretty well. I use nonfat evaporated milk & chicken broth but otherwise stay pretty true to the recipe. Sometimes I top it w/ a little turkey bacon. It's a keeper; please try this!

Ingredients Nutrition

Directions

  1. In a large saucepan, saute onion in butter until tender.
  2. Stir in broth and potatoes.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  5. Stir in the chicken, salt and pepper.
  6. Combine flour and fat free milk until smooth; stir into saucepan.
  7. Add evaporated milk.
  8. Bring to a boil; cook and stir for 2 minutes or until thickened.
  9. Sprinkle with parsley and chives.

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