Easy Low Cal Chicken Potato Soup
Warm, comforting, and effortlessly healthy, this Easy Low Cal Chicken Potato Soup is the perfect one-pot meal for busy weeknights or meal prep. Packed with tender chunks of chicken, hearty russet potatoes, and a medley of nutritious vegetables like carrots, celery, and onions, this low-calorie soup is as satisfying as it is nourishing. Flavored with fragrant dried thyme, parsley, and a hint of garlic, each spoonful delivers a harmonious blend of savory goodness without excess calories. With just 15 minutes of prep time and a simmering process that enhances the richness of the broth, this light yet hearty dish will quickly become a family favorite. Garnish with fresh parsley for a touch of brightness and serve it warm for a guilt-free, comforting meal perfect for any season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 3 medium-sized russet potatoes
- 2 medium-sized carrots
- 2 stalks celery stalks
- 1 medium-sized yellow onion
- 3 cloves garlic
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Peel and dice the potatoes into small cubes. Peel and slice the carrots, chop the celery, and finely dice the onion. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly golden and cooked through. Remove from the pot and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring frequently, until the vegetables are softened and aromatic.
Pour in the chicken broth and water. Add the diced potatoes, cooked chicken, dried thyme, dried parsley, salt, and black pepper. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer uncovered for 25-30 minutes, or until the potatoes are tender.
Taste the soup and adjust seasoning if needed. If desired, mash some of the potatoes with a fork or a potato masher directly in the pot to create a creamier texture.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 24.5 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4665 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
