Lower Fat Creamy Chicken and Potato Soup
Created by KittenCal on January 28, 2012
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 22-25m
- Recipe #7337
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic loves, minced
- 3 cups reduced-sodium fat-free chicken broth
- 1 pound potatoes, peeled and cut into small cubes (about 2 medium potatoes)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or adjust to taste (can omit)
- 1/4 cup all-purpose flour
- 1 cup fat-free milk
- 1 cup reduced-fat evaporated milk
- 1 1/2 cups cooked diced chicken breast
- 1 large green onion, chopped
- Freshly grated Parmesan cheese, optional (this will increase the fat content)
How to Make
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Step 1: In a large saucepan melt butter over medium-high heat. Add in onion and saute for about 3 minutes. Add in garlic and cook stirring for about 1 minute. Stir in the chicken broth, cubed potatoes, salt, pepper and cayenne; bring to a boil. Reduce heat cover and simmer for 10-15 minutes or until the potatoes are just fork tender.
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Step 2: In a bowl whisk the flour with fat free milk until smooth then stir into the simmering broth whisking constantly, then add in evaporated milk; bring to a boil, cook stirring for 2 minutes or until thickened. Mix in the cooked chicken until heated through. Ladle into bowl then sprinkle with green onion.
Nutritional Facts
- Serving Size: 1 (690.1 g)
- Calories 698.4
- Total Fat - 11.9 g
- Saturated Fat - 5.4 g
- Cholesterol - 83.9 mg
- Sodium - 806.4 mg
- Total Carbohydrate - 110.2 g
- Dietary Fiber - 1.9 g
- Sugars - 21.5 g
- Protein - 37.3 g
- Calcium - 371.9 mg
- Iron - 3.3 mg
- Vitamin C - 70.5 mg
- Thiamin - 0.4 mg