On this cold rainy night, I've been craving a nice big bowl of some creamy soup, but there's a catch : I'm on a diet. Or shall we say a "lifestyle change?" To be quite honest, I was craving a bowl of Panera Breads baked potato soup, but at 350 calories and 21 grams of fat for just one bowl (not including the bread), I would have to be crazy! Not to mention, it's not even that filling, which means I would end up splurging for a big brownie or baked good of some sort. So I decided to be good and headed to the grocery store to buy low calorie ingredients (we're not going to mention that I'm a 22 year old single female and spent my Saturday night cooking and watching lifetime movie network.) Now you might be thinking "How can you make a soup creamy and still taste good?" Just take my word for it and you will not be disappointed. Did I also mention that this recipe is a crockpot recipe which means practically no work? So here goes...
Ingredients:
- 8-16 oz of chicken uncooked and diced (you can use either chicken breast meat or thigh. Thigh will give it more flavor)
-4 Potatoes (I used Idaho)
-1 medium sized onion diced
- 2-3 carrots sliced thin
- 2 stalks of celery diced small
- 3 chicken bullion cubes
- 1 can of 98% fat free cream of chicken soup
- 4 cups of water
- 1 8oz block of fat free cream cheese
- 1/4 cup of low fat or fat free sour cream
- 1 tsp of garlic powder
- 1 tsp of salt
-1/2 tsp of pepper
- A sprinkle of fat free shredded cheese if desired for topping (I used Kraft fat free cheddar)
Directions:
Take all of the ingredients and place them in the crockpot and put it on high for about 5 hours, stirring in-between. Once you portion out, you can top with fat free shredded cheese. That's about it! Easy right? This recipe makes about 10 servings per batch at 1 cup per serving.
Nutrition Facts: (Per 1 serving or 1 cup)
Calories - 139
Carbs - 17
Fat - 5
Protein - 7
Sodium - 600
Fiber - 1
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