Creamy Chicken and Potato Soup Made Skinny
Ingredients
- 1½ cups potatoes, (baking, russet potatoes) peeled and diced
- 1 cup onions, chopped
- 1 cup carrots, chopped or sliced
- 1 cup celery, sliced
- 3 tablespoons reduced-fat butter or Smart Balance Light
- 2 teaspoons fresh garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 4 cups reduced-sodium chicken broth, I used Swanson’s
- 2 cups (8 oz) raw chicken breasts, (boneless, skinless), diced into small pieces
- 1 cup reduced-fat milk (2%)
Instructions
- In a microwave-safe bowl or plate, add potatoes, onions, carrots, and celery. Cook in microwave for about 6 minutes until soft.
- In a large nonstick pan or pot, melt butter. Add garlic and cooked vegetables. Season with thyme and a little salt and pepper, if desired. Mix well. Cook for 3 minutes. Stir in chicken broth and raw chicken. Mix well. Bring up to a boil then down to low heat to simmer, for 20 minutes. Stir often. Mix in milk. Continue to simmer for 10 minutes, until chicken is cooked.
Nutrition
Serving: 2cupsCalories: 217kcalCarbohydrates: 20gProtein: 19gFat: 7gSaturated Fat: 4gCholesterol: 44mgSodium: 769mgFiber: 4gSugar: 6gBlue Smart Points: 4Green Smart Points: 5Plus Points: 5