CREAMY CHICKEN POTATO SOUP
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
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
CREAMY CHICKEN CORN CHOWDER
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN AND POTATO CHOWDER
Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.
CREAM OF CHICKEN AND POTATO SOUP
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
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
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
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 CHICKEN POTATO SOUP IN THE CROCK POT
This soup is everything we love about a Crock Pot recipe. Simple ingredients, easy to make and the results are delicious. The soup's thick and creamy. Chicken broth, creamed soup, and cream cheese give the soup a thick, savory base. While chunks of chicken are perfect with the sweet carrots and corn. We love using frozen hash...
Provided by Jenni K
Categories Soups
Time 6h30m
Number Of Ingredients 11
Steps:
- 1. Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
- 2. Mix together the cream of chicken soup and the chicken broth.
- 3. Pour over everything in the Crock Pot.
- 4. Cook on low for 6-8 hours, stirring occasionally until chicken is fully cooked and flavors are well incorporated.
30 BEST CREAMY SOUPS
These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creamy soup in 30 minutes or less!
Nutrition Facts :
CREAMY CHICKEN & POTATO SOUP
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot, saute onion in the butter. Once onions are translucent and cooked through, add chicken broth, carrots, potatoes and chicken. Bring to a boil, put lid on pot and lower temperature to a simmer. Simmer for 15 minutes. Add parsley, salt, pepper and corn. Mix well. If adding bacon, add it here. In a separate bowl blend cream cheese with hand mixer. Add 1/2 cup of soup broth to cream cheese mixture a little at a time, blending after each addition. This will help cream cheese from curdling and turn your cream cheese into a liquid mixture. Add cream cheese mixture to soup, stir. In same cream cheese bowl, add flour and milk 1/4 cup at a time until well blended. Add this to soup. Serve immediately. Bring to a boil and boil for 2 minutes until mixture thickens slightly.
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
BROCCOLI, POTATO & CHICKEN SOUP
This easy, creamless soup looks big on effort but is not. Potatoes provide the soup with body and Emmental cheese lends its distinctive flavour. This makes a lot, and is perfect for company. It doesn't require a lot of time to put together, and the delicious combination of broccoli, cheese, and chicken makes this recipe well worth a try!
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 14
Steps:
- Cut the chicken breast into bite size pieces. Melt 1 tablespoon (15 mL) of butter in a large non-stick soup pot. Sauté chicken in butter until lightly browned and thoroughly cooked. Remove from pot and set aside.
- Melt the rest of the butter and sauté the onion and garlic until translucent - about 5 minutes. Stir occasionally.
- Remove stems from broccoli (about 4 heads). Separate heads into small bite size florets and set aside. Peel, halve and chop the stems. Add chopped stems to the soup pot with the diced potatoes and sauté another 5 minutes stirring occasionally.
- Add chicken broth, water, salt, pepper, nutmeg and tarragon. Bring to a boil and simmer until vegetables are tender; about 10 minutes. Puree soup.
- Stir in the cooked chicken breast and broccoli florets and simmer until florets are tender crisp - about 10 minutes.
- To serve ladle into bowls and garnish with grated Emmental "Swiss" cheese.
Nutrition Facts :
CREAMY ROTISSERIE CHICKEN & POTATO SOUP
Make and share this Creamy Rotisserie Chicken & Potato Soup recipe from Food.com.
Provided by Walmart
Categories Chicken
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
- This dish was created by Walmart Mom, Heather Batts.
- Tips.
- Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.
CREAMY SAUSAGE POTATO SOUP
Steps:
- Heat a large soup pot over medium heat. Add in sausage and cook until browned, stirring occasionally. Use a slotted spoon to remove cooked sausage and set aside.
- Return pot to medium-high heat. Add in onion and sauté 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted.
- Slowly pour in chicken broth and milk. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
- Once potatoes are tender, gently mash the potatoes, but not too aggressively so that you can still have some texture and chunks of potatoes. Stir in sour cream and add in the cooked sausage. Season with salt and pepper to taste.
- Serve hot topped with chives, cheese, and an additional dollop of sour cream.
Nutrition Facts : Calories 351 kcal, Carbohydrate 37 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 48 mg, Sodium 601 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CREAMY CHICKEN NOODLE SOUP PIONEER WOMAN
This Creamy Chicken Noodle Soup recipe from Pioneer Woman is super delicious, rich, hearty, and good for what ails you, this homemade chicken soup features perfectly seasoned chicken swimming in flavorful broth surrounded by wide egg noodles.
Provided by Mohamed Shili
Time 40m
Number Of Ingredients 11
Steps:
- Prepare the celery, carrots, and onion by dicing them. Place them in the Dutch oven.
- Next, you want to chop the chicken and set it aside.
- Add butter to the vegetables in the pot and saute' for 10 minutes over low heat until the vegetables are tender.
- Add the chicken, garlic powder, and dried parsley. Stir well.
- Now, Stir in the chicken broth and bring to medium-low heat.
- Cook soup for 20 minutes on low heat with the lid on.
- Add your wide egg noodles to the pot and cook them for about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook them a little longer.
- Mix cornstarch with water and pour into the soup and make sure to stir until thickened over medium heat.
- At this point, you want to check the thickness of your soup, if it's too thin, then you need to add more cornstarch and water, while if it's too thin, then add a little milk, water, or chicken broth until the soup is just the way you like it.
- Remove the soup from the heat and stir in the heavy cream. Season with salt and pepper as desired.
- Finally, serve your Pioneer Woman Creamy Chicken Noodle Soup in bowls topped with crackers, if desired.
Nutrition Facts : Calories 227.2 cal
CREAMY CHICKEN POTATO SOUP
This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 27m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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5/5 (7)Total Time 55 minsCategory Lunch, SoupCalories 256 per serving
- In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
- Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil. Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
- Remove from the heat, carefully take the chicken out of the pot and place on a chopping board. Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas.
CREAMY CHICKEN POTATO SOUP - GONNA WANT SECONDS
From gonnawantseconds.com
Cuisine AmericanTotal Time 1 hrCategory Chicken Dinner, Main Course, SoupCalories 469 per serving
- Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
- Add the butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
- Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, and potatoes. Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
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- Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.
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5/5 (5)Total Time 30 minsCategory SoupCalories 434 per serving
- In a large pot brown the bacon, onion, and celery until onion is soft and translucent (about 5-7 minutes). Add garlic and stir for 30 seconds.
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18 DELICIOUS CREAMY SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2021-01-11Estimated Reading Time 4 mins
- Copycat Chicken Gnocchi Soup. There's no need to make a special trip to Olive Garden to enjoy one of their most popular dishes—you can make a copycat chicken gnocchi soup at home.
- Gluten-Free Creamy Vegan Carrot Soup With Coconut. You can still make a creamy soup without using a drop of dairy. This easy vegan carrot soup uses coconut milk to add body and a hint of sweetness while still fitting into your diet.
- Creamy Potato Soup With Ham. Potato soup is a real stick-to-your-bones dish, especially with the addition of ham. It's a great way to use up leftover meat from the night before.
- Creamy Fish Chowder. Fish chowder is a complete meal featuring lean white fish and tender veggies. The creaminess comes from a flour and milk mixture, making it lower fat than chowders calling for heavy cream.
- Creamy Semi-Homemade Chicken Noodle Soup. A heartier take on chicken noodle soup, this recipe uses canned creamed soups as a shortcut. Use leftover or rotisserie chicken to make it an extra easy meal fit for a winter weeknight.
- Turkey and Sweet Potato Soup. Sweet potatoes add nice color and lightly sweet flavor to this turkey soup. The delicious dish comes together in under 45 minutes and tastes great the next day for lunch.
- French Pumpkin Soup. Pumpkins aren't just for pie. Once peeled, cubed, and cooked, this vegetable makes a creamy base for a blended pumpkin soup. Paired with potatoes and a small dollop of cream, it's filling and flavorful.
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4.4/5 (36)Category Main Course, Main Dish, SoupCuisine AmericanTotal Time 50 mins
- Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a pressure cooker. Cook on high pressure for 8 minutes. Quick release.
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- Place the chicken breasts in a large soup pot or Dutch oven (5-1/2 to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
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CREAMY CHICKEN POTATO SOUP - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (19)Category Main CourseCuisine AmericanTotal Time 25 mins
- In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
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4.4/5 (42)Total Time 45 minsCategory 30-minute MealsCalories 267 per serving
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