Looking for a low-calorie chicken potato soup recipe that tastes just as good as other versions? Try this healthy recipe. I have been making this for a while now and just can’t get enough of it! It’s so easy to make and you don’t need a ton of ingredients.
This chicken potato soup recipe is packed with amazing flavors and can be made with leftover chicken as well. Grab your spatulas and let’s get cooking mamas! Oh and if you love potato soup, try my bacon potato soup, or my turkey potato soup, leek potato soup, and my favorite ham potato soup, and beef potato soup recipes.
Low-Calorie Chicken Potato Soup Recipe
Ingredients for 4 servings | Prep & Cook time: 35 minutes
- 2 cups of chicken breast (cooked and shredded)
- 2 pounds of russet potatoes (peeled and cut into cubes)
- 3 celery stalks (chopped)
- 3 medium carrots (chopped)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 inch ginger root (minced)
- 1 tablespoon of olive oil
- 4 cups of low-sodium chicken stock or broth
- 2 cups of water
- a dash of cayenne pepper
- a dash of black pepper
- a dash of salt (optional)
How To Make This Chicken Potato Soup
In a large soup pot, heat the olive oil and throw in those onions. Let them sautee for five minutes or until translucent, add in the garlic, and ginger and continue to stir for 30 seconds until fragrant.
Next, add in the carrots, celery, potatoes, chicken broth, and water, and let it cook on high heat for 10 minutes until it starts to boil.
Lower the heat and add in the chicken, black pepper, cayenne, and salt. Cover and let the soup simmer for 10 minutes or until all the veggies are tender. That’s it, you’re done. serve while the soup is still hot.
Chicken Potato Soup Nutrition Facts
These facts are based on a 2000-calorie diet. Each serving of this soup has |204 calories | 5.7g total fat | 0.7g saturated fat | 32mg cholesterol | 199mg sodium | 22.8g total carbs | 5.1g dietary fiber | 6.5g total sugars | 13.8g protein | 82mg calcium | 1mg iron | 904mg potassium |
What To Serve With Chicken Potato Soup
There are so many options but I usually have a slice of simple homemade garlic bread, sourdough, french baguette, or some homemade breadsticks. Just make sure your side options aren’t high in saturated fat or calories if you are on a strict diet.
Variations & Substitutions
I haven’t tried a lot of variations for this soup yet but I’ve added a handful of parsley while sauteeing the ginger and garlic and it gave the soup this fresh garden aroma. I also tried adding 1/2 a cup macaroni once but that increased the number of carbs in the soup.
How To Store Leftovers
Since this recipe doesn’t contain any cream, you can keep it in the freezer for up to 2 weeks. Now some people keep it longer but I found that the vegetables become mushy when you reheat the soup if you keep it longer than 2 weeks.
To reheat the soup, add half a cup of hot water and place it on low heat for it to simmer. You can also use the microwave but let the soup thaw before you do.
Conclusion
I hope you try this easy, healthy, low-calorie chicken potato soup recipe. It’s really tasty and will keep you warm this winter. If you do try the recipe, please let me know how it goes in the comments below. You can also find me on Pinterest for more awesome recipes.
