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Ladle dipping into a saucepan with chicken potato soup.
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5 from 3 votes

Light Chicken Potato Soup

A huge hit with my family! This light version of chicken potato soup, made without heavy cream, is a great way to warm up on a chilly day.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soups
Cuisine: American
Keyword: Chicken soup, Healthy chowder, Potato soup recipe
Servings: 5 Servings
Calories: 304kcal

Ingredients

  • Olive oil spray
  • 1 pound boneless, skinless chicken breasts cut into 3/4-inch pieces
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon ground pepper
  • 1 medium onion chopped
  • 2 carrots peeled & cut into 1/2-inch dice
  • 1 celery stalk cut into 1/2-inch dice
  • 3 garlic cloves minced
  • 3/4 pound russet potato peeled & cut into 1/2-inch dice
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups chicken broth
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 cups nonfat milk
  • 3/4 cup grated sharp Cheddar cheese
  • 2 green onions thinly sliced

Instructions

  • Heat a large nonstick or ceramic saucepan over medium-high heat. Coat with olive oil spray.
  • Add the chicken, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, until the chicken is cooked through. Using a slotted spoon, transfer to a bowl. Pour out any remaining liquid.
  • Reduce the heat to medium. Add the olive oil to the saucepan.
  • Add the onion, celery and carrots. Cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
  • Stir in the garlic, potato, thyme and crushed red pepper. Cook, stirring, for 1 minute.
  • Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce heat so that the broth is simmering. Simmer, stirring occasionally, for 10 minutes.
  • Remove and discard the bay leaves.
  • Place the flour in a medium-sized bowl. While whisking, slowly pour in the milk. Whisk well so that the mixture is completely combined.
  • Stir the milk mixture into the soup. Return to a simmer. Cook, stirring occasionally, until the soup thickens, 12 to 15 minutes.
  • Remove from the heat and stir in the Cheddar cheese. Once the cheese is melted, stir in the chicken, the remaining 1/4 teaspoon salt and most of the green onions.
  • Serve, garnishing each bowl with the remaining green onion.

Video

Notes

Weight Watchers Points: 7 (Blue - Freestyle SP) / 8 (Green) / 5 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1.5cups | Calories: 304kcal | Carbohydrates: 26.8g | Protein: 32.3g | Fat: 8.6g | Saturated Fat: 4g | Cholesterol: 61.6mg | Sodium: 947.9mg | Fiber: 2.3g | Sugar: 8g