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 = 60What's this? |
Creamy Chicken and Potato Soup
Servings = 4 | Serving size =2 cups
This recipe can be multiplied by 2, 3, 4.
As with almost all soups this recipe is better the next day.
| 2 tsp | grapeseed or olive oil |
| 1 large | red onion (diced) |
| 2 large | carrots (peeled and diced) |
| 1 cloves | garlic (minced) |
| 2 cups | low-sodium chicken stock |
| 1/2 cup | water |
| 1/4 tsp | salt |
| 1 lb | Yukon Gold potatoes (cut into 1 inch cubes) |
| fresh ground black pepper (to taste) | |
| 1 lb | boneless chicken breast (cut into 1/2 inch cubes) |
| 1 cup | 2% milk |
| 3 Tbsp | fresh dill |
Place the grapeseed oil in a large stock pot over medium heat. Add the red onion and cook for about 3 minutes.
Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent.
Add the chicken stock, water, salt and potatoes. Season with pepper and reduce the heat to low.
Simmer for about 50 minutes. Stir occasionally. Cook until the potatoes are soft and beginning to fall apart.
Add the chicken breast and fresh dill. Stir and then slowly ad the milk. Cook for another ten minutes.
Serve.
Nutrition Facts
Serving size: 2 cups | Servings 4
Calories 327 | Calories from Fat 52
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 2g (8%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 70 mg (23 %) | Sodium 338 mg (14 %)
Total Carbohydrates 35g (12%) | Sugars 9g
Dietary Fiber 5g (20%) | Protein 34g
Vitamin A 189% | Vitamin C 52 % | Calcium 15% | Iron 13%
Vitamin K 10 mcg | Potassium 1228 mg | Magnesium 80 mg
"It was a big story and yesterday’s soup. Who cares?"
-Willard Scott, Weatherman
The refrigerator light goes on...
This is a quick and easy soup. It does take a bit of time to simmer - just long enough to watch Jeopardy - but it’s perfect on a cold night: warm, creamy and really filling. All of that with 5 grams of fiber and tons of vitamins.