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Creamy Chicken Potato Soup

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

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

  • 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.
  • 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.

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Reviews

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Average Rating:
  • Amanda
    Oct 28, 2020

    This is a bland recipe. I could tell when I read it. I changed it in the following ways to create a deliciously thick meal everyone in my family devoured. First, I used light coconut milk instead of skim cow milk. I made the flour slurry out of the fat that was rendered from cooking the chicken, and before that I cooked the chicken in the pan I sautéed the onions. I heavily peppered the cooking chicken pieces, and after I made the gravy I added the spices sage, thyme, and marjoram before putting the chicken in to soak in the milk gravy slurry. This was either on verrry low heat or no heat at all. I made my own vegetable stock from bits and pieces I keep in the freezer. I then added chicken bouillon and minced garlic to the potato part of the soup. So far, I have two things on the stove; the cast iron with the chicken and gravy and a soup pot with potatoes, broth, and onions. I added a carrot and a stalk of celery to the potato soup portion and after softening the veg, I used an immersion blender to blend most of it. I kept a few potatoes out for texture. Finally, I dumped the chicken and gravy into the blended soup of potatoes, stock, onions, celery, and carrot and simmered. I added about a tablespoon of liquid smoke Served it with toasted and buttered homemade bread. I had several hours to perfect the flavors of this recipe. The key to flavor is time.

  • maball
    Apr 1, 2020

    Really bland- needs something to give it more flavor. I made it exactly as written.

  • Emma
    Jan 7, 2020

    How would you make this using a slow cooker?

  • 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
    Nov 2, 2017

    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
    Nov 2, 2017

    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.