Creamy Chicken and Potato Soup Made Skinny

A wonderful cross between mom’s comforting chicken soup and cream of chicken soup and it’s absolutely delicious! It’s chock full of chicken, veggies, and potato chunks. Most soups like this are super thick but my skinny version is much lighter in texture but very filling. Each large (2 cups) main course serving has just 217 calories and 7 grams of fat. No one will believe this hearty soup is that low in fat and calories!
Creamy Chicken and Potato Soup Made Skinny

Helpful Tips About this Recipe

Makes 4 serving. Each main course serving 2 cups.

Healthy Benefits

There have been many studies on the health benefits of chicken soup. Although studies have shown it’s not a cure for the common cold, it does help alleviate some of the uncomfortable symptoms that come with it.
Potatoes are high in vitamin C and have more potassium than a banana. They also contain fiber and iron.
WW Freestyle SmartPoints 4-Blue
WW SmartPoints
SKINNY FACTS: for 2 cup serving
217 calories, 7g fat, 4g sat. fat, 44mg chol, 19g prot, 20g carbs, 4g fiber, 769mg sod, 6g sugar
FACTS: for Freestyle SmartPoints
109 calories, 3g sat. fat, 3g sugar, 3g protein


Creamy Chicken and Potato Soup Made Skinny

Creamy Chicken and Potato Soup Made Skinny

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 217 kcal


  • cups potatoes, (baking, russet potatoes) peeled and diced
  • 1 cup onions, chopped
  • 1 cup carrots, chopped or sliced
  • 1 cup celery, sliced
  • 3 tablespoons reduced-fat butter or Smart Balance Light
  • 2 teaspoons fresh garlic, minced
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • 4 cups reduced-sodium chicken broth, I used Swanson’s
  • 2 cups (8 oz) raw chicken breasts, (boneless, skinless), diced into small pieces
  • 1 cup reduced-fat milk (2%)


  • In a microwave-safe bowl or plate, add potatoes, onions, carrots, and celery. Cook in microwave for about 6 minutes until soft.
  • In a large nonstick pan or pot, melt butter.  Add garlic and cooked vegetables. Season with thyme and a little salt and pepper, if desired. Mix well. Cook for 3 minutes. Stir in chicken broth and raw chicken. Mix well. Bring up to a boil then down to low heat to simmer, for 20 minutes. Stir often. Mix in milk. Continue to simmer for 10 minutes, until chicken is cooked.


Serving: 2cupsCalories: 217kcalCarbohydrates: 20gProtein: 19gFat: 7gSaturated Fat: 4gCholesterol: 44mgSodium: 769mgFiber: 4gSugar: 6gBlue Smart Points: 4Green Smart Points: 5Plus Points: 5
Tried this recipe?Let me know how it was!

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