Creamy Chicken Potato Soup

Total Time
27mins
Prep 15 mins
Cook 12 mins

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.

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.
Most Helpful

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!

LUVMY2BOYS November 24, 2009