CREAMY CHICKEN POTATO SOUP

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Creamy Chicken Potato Soup image

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.

Provided by internetnut

Categories     Weeknight

Time 27m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons butter or 1/2 cup margarine
3 cups reduced-sodium chicken broth
1 lb potato, cut into 1/2-inch cubes (2 medium)
1 1/2 cups diced cooked chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup nonfat milk
1 cup reduced fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

  • 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.

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