Light Chicken Potato Soup

Ladle dipping into a saucepan with chicken potato soup.

4.69 from 16 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

Cook Time40

Total Time55

Course: Soups

Cuisine: American

Keyword: Chicken soup, Healthy chowder, Potato soup recipe

Servings: Servings

Calories: 304kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Olive oil spray
1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
¾ teaspoon kosher salt divided
½ teaspoon ground pepper
1 medium onion chopped
2 carrots peeled & cut into ½-inch dice
1 celery stalk cut into ½-inch dice
3 garlic cloves minced
¾ pound russet potato peeled & cut into ½-inch dice
1 teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
3 cups chicken broth
2 bay leaves
¼ cup all-purpose flour
2 cups nonfat milk
¾ 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, ½ 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 ¼ 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