Easy Low Cal Chicken Potato Soup Recipes

CHICKEN POTATO SOUP

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

LOW CAL CREAMY POTATO LEEK SOUP

Steps:

• Clean leeks and dice (using only the white& green area up to where the leaves get tough).
• Wash,peel& dice the potatoes.
• Combine diced vegetables with the 3 cups of water& the chicken bouillon in a pot.
• Bring to a boil.
• Cover and simmer for 25 minutes.
• Puree one half of the mixture and then puree the other half (I used the blender).
• Return the pureed mixture to the pot and add the 1/4 cup of non-fat milk.
• Heat through and serve.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

LOW SODIUM POTATO SOUP

Steps:

• Place chopped pork belly pieces in a large pre-heated Dutch oven or soup pot over medium heat and cook until bacon is crisp.
• Remove bacon pieces and set aside, leaving bacon fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Stir 2 or 3 times.
• Add garlic and celery and about 1 minute.
• Sprinkle flour over the ingredients in pot and stir until blended to make a roux.
• Add diced potatoes, chicken broth, milk, heavy cream, pepper, and chipotle chili powder to the pot. Stir to combine.
• Bring to a boil and stir occasionally. Cook until potatoes are tender when pricked with a fork (about 10 minutes).
• When getting puree reduce heat to simmer. Choose either to use an immersion blender or stand blender and puree about half the soup. (about 6 cups) I personally recommend the hand immersion blender.
• Return the pureed soup to the pot if using a blender. Add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for at least 15 minutes before serving. I like to let it low simmer for a good half hour.
• When serving sprinkle with additional sour cream, bacon, cheddar cheese, or chives on top. Optional

LOW-CARB CHICKEN-VEGETABLE SOUP

Steps:

• Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
• Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

EASY LOW CAL CHICKEN POTATO SOUP

Steps:

• Boil chicken in water and chicken broth with seasonings until cooked through.
• Remove and cut or shred into small pieces. Lay to the side.
• Boil potatoes, celery, parsley, onions, ham flavoring (optional) and corn in the stock.
• Once potatoes are done add the chicken back in with the 8oz. of sour cream and broccoli. Simmer for about 20 minute.
• Add cheese to the soup once it's been spooned into the bowl.