Healthy Creamy Chicken Potato Soup

Healthy creamy chicken potato soup is a simple and delicious low fat hearty soup. This filling winter warmer is great for a cold winters day!

Well folks, Happy New Year!

Here’s wishing you all a healthy New Year too (and hoping it’s much better than last year!).

Now that our hangovers have passed, is there any better way than to start off the year with a fabulous bowl of this healthy creamy chicken potato soup?

Not only is it full of nutritional goodness but if you’ve started the year on a new health kick you’ll love that this creamy chicken soup tastes so creamy but yet isn’t made with any cream!

This creamy tasting chicken potato soup is the perfect comfort food.

In my version of this classic soup I’ve added some low fat soft cheese to give it a great cheesy taste.

That makes this soup an all round family favourite which is perfect not only for lunch but for dinner too.

It’s such an easy soup to make as well. Everything is done in one big saucepan. Meaning less washing up!

This healthy creamy chicken potato soup is also low in fat and gluten free too.

The classic version normally involves adding some flour to thicken it up.

I replaced the flour with soft cheese which when stirred in helps to thicken the soup along with the potato and make it all deliciously creamy tasting.

The whole recipe takes less than an hour to make and serves up to six.

Tips For How To Make Healthy Creamy Chicken Potato Soup

• I used boneless skinless chicken breasts so I didn’t have any bones to remove. You could use chicken thighs if you wanted to though.
• For the potatoes try and get ones like Maris Piper or King Edward varieties. They are easily mashable and help to thicken the soup. 
• For the vegetables you could add any leftovers you might have such as swede or even add some broccoli.
• Once cooked store the soup in your fridge for 2-3 days.
• To freeze I find it’s much easier to portion up the soup into individual containers and freeze. That way you only need to remove the individual portions when you need them.
• Allow the soup to defrost first then re-heat in your microwave or on your stove top.

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Other Popular Creamless Soup Recipes You Might Also Like

• Cream of celery soup is perfect for getting back in shape after any over indulgence. Made with no cream it’s a low calorie creamy celery soup thats both healthy and delicious!
• Healthy cream of mushroom soup has no cream but still tastes just as creamy and yummy as the original. But, this one’s without the calories!
• Broccoli and potato soup. A delicious and easy to make cheesy tasting hug in a bowl. The perfect comfort food for winter!

Healthy creamy chicken potato soup is a simple and delicious low fat hearty soup. This filling winter warmer is great for a cold winters day!Click to Tweet

Healthy Creamy Chicken Potato Soup Recipe

This healthy creamy chicken potato soup is thick and comforting.

Loaded with potatoes and chicken its filling and sure to stick to your bones too.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Print Recipe

5 from 6 votes

Healthy Creamy Chicken Potato Soup

Healthy creamy chicken potato soup is a simple and delicious low fat hearty soup. This filling winter warmer is great for a cold winters’ day!

Prep Time20 mins

Cook Time30 mins

Course: Dinner, Lunch

Cuisine: International

Servings: 6

Calories: 269kcal

Author: Neil

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Equipment

• Saucepans
• Kitchen scale
• Chopping board
• Kitchen knives
• Garlic press
• Peeler
• Measuring spoons
• Measuring jug
• Whisk
• Wooden spoon

Ingredients

• 1 tbsp olive oil
• 1 large onion diced
• 1 clove garlic crushed
• 400 g skinless boneless chicken breasts
• 1 stalk celery sliced
• 1 carrot sliced
• 1 medium starchy potato e.g., Maris Piper or King Edward, cubed
• 750 ml chicken stock
• 250 ml skimmed milk
• 200 g low fat soft cream cheese
• 1 tbsp flat leaf parsley chopped

Metric - US Customary

Instructions

• Gently heat the olive oil in a large saucepan.
• Sauté the onion and garlic for about 3 minutes until soft, stirring to avoid burning or sticking to the saucepan.
• Add the chicken breasts, celery, carrot, potato, and chicken stock. Bring to the boil, then turn down to simmer for about 20 minutes until the chicken has cooked through.
• Remove the chicken breasts using a slotted spoon and set aside on a chopping board.
• Stir the milk and cream cheese into the pot with the vegetables. Use a hand whisk if necessary, until there are no lumps. Then using the wooden spoon press the potatoes to side of pan to break them down.
• Shred the chicken breasts on the chopping board using two forks.
• Stir the shredded chicken and parsley into the pot. Season to taste with salt and pepper. Serve.

Nutrition

Calories: 269kcal | Carbohydrates: 18g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 443mg | Potassium: 727mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2001IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 1mg