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Chunky Chicken Potato Soup Recipe

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This recipe for Chunky Chicken Potato Soup, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Jane Brashier for Heather Parker
Added: Monday, October 13, 2008


3 medium sized baking potatoes, peeled and cubed
2 cups chopped cooked chicken breast (skinned before cooking without salt)
2 cups chopped onion
1/4 cup skim milk
4 cups water
3 Tbs. chopped pimiento, undrained
1 Tbs. chicken-flavored bouillon granules
1/3 cup low-fat sour cream
1/4 tsp. salt
1/3 cup shredded reduced-fat Cheddar cheese
1/4 tsp. ground red pepper
1/8 tsp. pepper
2 Tbs. plus 2 tsp. chopped fresh chives

Combine first 7 ingredients in a large stock pot. Bring to a boil; cover; reduce heat, and simmer 30 minutes or until potato is tender. Place half of potato mixture in container of an electric blender or food processor; cover and process until smooth.
Add pureed mixture, chicken, and milk to remaining potato mixture in stock pot; cook over medium heat until thoroughly heated. Stir in pimiento. To serve, ladle soup into serving bowls. Top each serving with 2 tsp. sour cream, 2 tsp. cheese, and 2 tsp. chives.
Note: Yield: 8 (1 cup) servings. 16 carbs per serving (1 cup).




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