Creamy Chicken and Potato Soup — Without Cream

This soup gets its creamy texture from blended potatoes instead of butter, cream, or cheese. You can add carrots if you wish, i just don't like them. Servings: 4 Prep time: 10 minutes Cook time: 30 minutes Estimated nutrition per serving: 250–310 calories | 25–32 g protein Why this works: Blended potatoes provide a creamy texture without dairy or large amounts of fat. For sensitive digestion: Peel the potatoes and zucchini, cook everything thoroughly, and blend more of the soup for a smoother consistency.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes, chicken, broth, thyme, and parsley in a large pot.

Step 2

Bring to a gentle boil.

Step 3

Reduce the heat and simmer for 15–20 minutes, until the chicken is cooked through and the potatoes are tender.

Step 4

Remove the chicken and shred it.

Step 5

Blend about one-third of the potatoes with some broth until smooth.

Step 6

Return the blended mixture and chicken to the pot.

Step 7

Add the zucchini and simmer for another 5–8 minutes, until soft.

Step 8

Season to taste.