Creamy Chicken Potato Soup {No Cream}
Servings 5 - 6 servings
This creamy chicken potato soup is instantly warm and comforting with lots of tender chicken, potatoes, corn, veggies, and, of course, bacon! My secret ingredient is evaporated milk, which makes it ultra creamy without any heavy cream. All ready in just 35 minutes! {Gluten-free}
Ingredients
- 1/2 tablespoon olive oil
- 4 slices bacon, diced into 1/4 inch slices
- 1 medium yellow onion, chopped (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 3-4 cup reduced sodium chicken broth (or more for a thinner soup)
- 2 cups peeled and cubed white potatoes (about 2 medium potatoes)
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon poultry seasoning
- 1 cup frozen corn kernels
- 1 cup frozen peas and carrots
- 2 cups diced cooked chicken breast (about 2 chicken breasts)
- 1 cup part-skim 2% evaporated milk
- 1 tablespoon cornstarch
- 1-2 tablespoons minced fresh parsley
- Salt and pepper to taste (I used 1/2 teaspoon each salt and pepper)
Instructions
- In a large saucepan, heat oil over medium heat. Add the diced bacon and cook until browned, about 3 minutes, scraping off any bits of bacon that stick to the bottom of the pan with a wooden spoon.
- Next, add the onions, celery, and garlic. Cook and stir until vegetables become fragrant and begin to soften, about 3 minutes.
- Add broth, potatoes, thyme and poultry seasoning. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
- Add the frozen corn kernels, peas and carrots. Simmer for an additional 5 minutes.
- Stir in chopped chicken.
- In a measuring cup or bowl, whisk together evaporated milk and cornstarch until smooth with no lumps. Add to chicken and vegetable mixture in the pot. Increase heat so that the soup comes to a gentle simmer and begins to thicken. Stir often.
- Add parsley, and season with salt and black pepper, to taste. Serve hot with desired toppings.
Notes
- Adapt broth to taste: I recommend adding the smaller quantity of chicken broth at first and then add more at the end if you prefer a thinner soup. If left on the thicker side, it's like a chicken potato chowder!
- For extra creaminess: If you prefer an even creamier soup, add more evaporated milk.
- Thin out soup as needed: This soup tends to thicken as it sits. If it's been sitting for a while, you may wish to add some extra broth or evaporated milk to thin it out slightly before serving.
- To make this soup even faster: I recommend using leftover rotisserie chicken or diced chicken breast.
Nutrition
Calories: 299kcalCarbohydrates: 36gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 56mgSodium: 259mgPotassium: 813mgFiber: 4gSugar: 8gVitamin A: 2787IUVitamin C: 26mgCalcium: 65mgIron: 3mg
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