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Creamy Chicken And Potato Soup

Low Fat
High Protein
Budget-Friendly
Quick
30-Minute Meals
Meal Prep
Creamy Chicken And Potato Soup
Meal Slot:
Soup
Prep Time:
10
minutes
Cook Time:
20
minutes
Calories:
410
Kcal
Protein:
40
g
Carbs:
45
g
Fat:
8
g
Cuisine:
American
Allergens:
Dairy
Serves:
4
Description

This Creamy Chicken and Potato Soup is designed for anyone needing a simple, high-protein meal that feels like a hug in a bowl. It uses Greek yogurt for a healthy, creamy texture without the heavy fats, making it a fantastic macro-friendly option for meal prep. It’s quick to make and packed with over 40 grams of protein to keep you full and fueled.

Ingredients
  • 1 lb boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 2 medium potatoes
  • 4 cups low-sodium chicken broth
  • 1/2 cup Greek yogurt
  • 2 tbsp cornstarch
  • to taste Salt and pepper
Directions
  1. Season chicken breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 2-3 minutes per side, until lightly browned. Remove from the pot and set aside.
  2. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes, until softened.
  3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Return the chicken to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through (reaches 165°F).
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  5. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup and let it simmer for 1-2 minutes to thicken.
  6. Remove the pot from the heat. Let it cool for a couple of minutes, then stir in the Greek yogurt until smooth. Season with additional salt and pepper if needed.

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