This hearty and wholesome chicken and veggie potato soup brings comfort and warmth to your bowl without the heaviness of cream. Packed with nutritious ingredients like lean chicken breast, a mix of vegetables, and flavor-enhancing herbs, this soup is perfect for a light yet satisfying meal. Simple and straightforward to make, it’s a fantastic option for anyone looking to enjoy a nutrient-rich, low-fat meal that doesn’t compromise on flavor. Let’s dive into this cozy, healthy recipe!
Ingredients
- Four slices of bacon, diced into ¼-inch pieces.
- One medium yellow onion, chopped, yielding approximately 1 cup.
- 3 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 3–4 cups reduced-sodium chicken broth (add more if a thinner soup is preferred)
- Two cups of peeled and cubed white potatoes, roughly equivalent to about 2 medium potatoes.
- 1 ½ teaspoons dried thyme
- ½ teaspoon poultry seasoning
- 1 cup frozen corn kernels
- 1 cup frozen peas and carrots
- Two cups of diced cooked chicken breast, approximately from 2 chicken breasts.
- 1 cup part-skim 2% evaporated milk
- 1 tablespoon cornstarch
- 1–2 tablespoons minced fresh parsley
- Salt and pepper to taste (recommended: ½ teaspoon each)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Once done, remove the bacon with a slotted spoon and set aside, leaving about a tablespoon of bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the chopped onion and celery to the pot, sautéing them in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring continuously to avoid burning.
- Simmer the Soup Base: Pour in the chicken broth, then add the diced potatoes, dried thyme, and poultry seasoning. Let it cook for about 10–15 minutes, or until the potatoes are tender.
- Add Remaining Ingredients: Stir in the frozen corn, peas, carrots, and diced cooked chicken. Let these cook for another 5 minutes to heat through.
- Thicken the Soup: In a small bowl, whisk together the evaporated milk and cornstarch until smooth. Gradually pour this mixture into the soup, stirring well. Allow the soup to simmer for another 5 minutes until it thickens slightly.
- Season and Serve: Add salt and pepper to taste, adjusting as desired. Stir in the fresh parsley for a burst of color and freshness. Serve the soup hot, garnished with the reserved bacon pieces on top for extra flavor and crunch.
Conclusion
This healthy chicken and veggie potato soup is a delicious way to enjoy a creamy, comforting dish without the added heaviness of cream. With simple ingredients and easy preparation, it’s a perfect go-to for a balanced, nutritious meal that the whole family can enjoy.
Nutritious Chicken and Veggie Potato Soup
A creamy, healthy chicken and veggie potato soupmade without cream, packed with lean protein, veggies, and rich flavors. Awholesome, low-fat option for a nourishing meal.
Ingredients
- Four slices of bacon diced into ¼-inch pieces.
- One medium yellow onion chopped, yielding approximately 1 cup.
- 3 celery stalks diced (about 1 cup)
- 2 garlic cloves minced
- 3 –4 cups reduced-sodium chicken broth add more if a thinner soup is preferred
- Two cups of peeled and cubed white potatoes roughly equivalent to about 2 medium potatoes.
- 1 ½ teaspoons dried thyme
- ½ teaspoon poultry seasoning
- 1 cup frozen corn kernels
- 1 cup frozen peas and carrots
- Two cups of diced cooked chicken breast approximately from 2 chicken breasts.
- 1 cup part-skim 2% evaporated milk
- 1 tablespoon cornstarch
- 1 –2 tablespoons minced fresh parsley
- Salt and pepper to taste recommended: ½ teaspoon each
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Once done, remove the bacon with a slotted spoon and set aside, leaving about a tablespoon of bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the chopped onion and celery to the pot, sautéing them in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring continuously to avoid burning.
- Simmer the Soup Base: Pour in the chicken broth, then add the diced potatoes, dried thyme, and poultry seasoning. Let it cook for about 10–15 minutes, or until the potatoes are tender.
- Add Remaining Ingredients: Stir in the frozen corn, peas, carrots, and diced cooked chicken. Let these cook for another 5 minutes to heat through.
- Thicken the Soup: In a small bowl, whisk together the evaporated milk and cornstarch until smooth. Gradually pour this mixture into the soup, stirring well. Allow the soup to simmer for another 5 minutes until it thickens slightly.
- Season and Serve: Add salt and pepper to taste, adjusting as desired. Stir in the fresh parsley for a burst of color and freshness. Serve the soup hot, garnished with the reserved bacon pieces on top for extra flavor and crunch.