Heartwarming Creamy Chicken Potato Soup Recipes

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CREAMY CHICKEN POTATO SOUP



Creamy Chicken Potato Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN POTATO SOUP



Chicken Potato Soup image

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable oil
½ onion, chopped
½ teaspoon minced garlic
4 cups chicken broth
2 cups water
2 stalks celery, chopped
2 carrots, chopped
2 large russet potatoes, quartered and thinly sliced
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

CREAM OF CHICKEN AND POTATO SOUP



Cream of Chicken and Potato Soup image

A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices.

Provided by SHANCOCK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

½ cup butter
½ cup all-purpose flour
1 onion, chopped
1 bunch chopped fresh chives
2 quarts heavy cream
2 cups water
1 quart milk
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4 potatoes, peeled and cubed
1 pound skinless, boneless chicken breast halves - cut into cubes
3 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

Nutrition Facts : Calories 939.6 calories, Carbohydrate 32.3 g, Cholesterol 319.4 mg, Fat 82.6 g, Fiber 2.9 g, Protein 20.9 g, SaturatedFat 51.1 g, Sodium 680.6 mg, Sugar 6.3 g

HEARTWARMING CREAMY CHICKEN POTATO SOUP



Heartwarming Creamy Chicken Potato Soup image

This is one delicious soup I concocted with veggies I needed to get use up! But, don't take my word for it, give it a try...It was so savory, creamy - downright heartwarming ( hence the name )... I have many potato soups posted, but this is the first with chicken...I loved that little addition... Enjoy! All my photos

Provided by Cassie *

Categories     Other Soups

Time 45m

Number Of Ingredients 16

2 c cooked chicken breast cubed - i poach in salted water
4 Tbsp butter
1 leek, chopped
2 stalk(s) celery, chopped
1 onion, chopped
3 carrots, sliced - not thick
4 clove garlic,minced
6 c chicken broth
5 peeled & cubed potatoes
1 c frozen corn, thawed
3/4 c flour
2 c milk
1 tsp kosher salt or to taste
1/2 tsp black pepper or to taste
1/4 - 1/2 tsp dried thyme
5 oz cream cheese, softened

Steps:

  • 1. Get all of your veggies chopped.
  • 2. In a dutch oven, over medium heat - melt butter and add the onion, leek, carrots, celery and garlic. Saute for about 5 minutes, stirring occasionally.
  • 3. Add the chicken broth and potatoes. Simmer until vegetables are tender. Stirring occasionally.
  • 4. Add corn, salt, pepper and thyme. Stir.
  • 5. Whisk the flour and milk until well blended. Add to the broth and vegetables and stir well and often, so there is no sticking.
  • 6. Warm up the cream cheese in the microwave - just until soft and add dollops to the soup...leave it sit for a minute to melt and then whisk into the soup.
  • 7. Add the chicken now, and continue cooking until meat is warmed through.
  • 8. Serve hot! This is one delicious soup...

CREAMY CORN SOUP



Creamy Corn Soup image

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 30m

Number Of Ingredients 12

½ onion (chopped)
2 ribs celery (finely diced)
2 tablespoons butter
2 cloves garlic (minced)
1 tablespoon flour
½ teaspoon thyme leaves (fresh, or ¼ teaspoon of dried thyme )
2 cups corn kernels (fresh, frozen, or canned)
1 large potato (peeled and ½" diced)
3 cups chicken broth (or vegetable broth)
1 cup light cream (or milk)
½ teaspoon kosher salt & pepper (each )
chives for garnish (sliced)

Steps:

  • Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
  • Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
  • Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
  • Garnish with chives and serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

RED LENTIL SWEET POTATO SOUP



Red Lentil Sweet Potato Soup image

Red Lentil Sweet Potato Soup

Time 35m

Yield 4 to 8

Number Of Ingredients 7

1 bag Success® White Rice
6 cups sodium-reduced vegetable broth
1 lb sweet potatoes, peeled and diced
1 cup cooked red lentils
2 tbsp gingerroot, minced
1 tbsp ground turmeric
4 cups packed kale leaves, chopped

Steps:

  • Creamy sweet potatoes and lentils bring a bold yet sweet flavor to this soup with an extra kick from tangy ginger and superfood turmeric. In other words, our satisfying Red Lentil Sweet Potato Soup made with hearty Success® White Rice is the meal you need in your recipe box! Step 1
  • Prepare rice according to package directions. Step 2
  • Meanwhile, bring broth to boil in large saucepan set over high heat; stir in sweet potatoes, lentils, ginger and turmeric. Reduce heat to medium; simmer for 10 to 13 minutes or until sweet potatoes are tender. Step 3
  • Stir in kale and rice; cook for 3 to 5 minutes or until kale is tender and rice is heated through. Recipe Tips Garnish soup with a dollop of Greek yogurt, drizzle of olive oil and sprinkle of cilantro for a jazzed-up presentation. For a heartier soup, add rinsed and drained canned chickpeas, red beans or brown lentils.

SAUSAGE POTATO SOUP



Sausage Potato Soup image

This creamy Sausage Potato Soup is not only easily made in one pot, it's also delicious and heartwarming. Italian sausage, red baby potatoes and other vegetables pack this soup with flavor.

Provided by Emily

Categories     Soup

Time 35m

Number Of Ingredients 13

2 stalks celery, chopped
2 medium sized carrots, chopped
1 small onion, chopped
pound mild Italian sausage
1.5 pounds red baby potatoes, halved or quartered (~4-5 cups)
½ teaspoon garlic salt
4 ½ cups chicken broth
1 bay leaf
1 cup half and half
¼ cup cornstarch
1 cup cheddar cheese, shredded
Coarse black pepper, optional garnish
Minced parsley, optional garnish

Steps:

  • In a large pot or dutch oven over medium heat cook together celery, carrots, and onion until almost softened, about 3-4 minutes.
  • Add in the Italian sausage and garlic salt and brown the sausage. Drain any grease.
  • Pour in chicken broth, bay leaf, and red potatoes. Stir and bring mixture to a boil. Once boiling, turn heat down to low and cover. Simmer for 10-15 minutes or until potatoes are fork tender.
  • Whisk together the half and half and cornstarch until no lumps remain before pouring into the sausage mixture. Stir on medium-low until thickened.
  • Take the pan off heat and add in cheddar cheese until melted.
  • Garnish with black pepper and chopped parsley, optional. Best when served warm.

Nutrition Facts : Calories 536 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1567 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

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