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Creamy Fish & Veggie Soup

(2 Votes)
15 Min

Creamy Fish & Veggie Soup fits right into most diabetic meal plans because it's a lighter version of the traditional recipe!

What You'll Need

  • 2 cups water, divided
  • 1 can (14 ounces) reduced-sodium ready-to-use chicken broth*
  • 2 pounds white potatoes, peeled and cut into 1/2-inch chunks
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 4 tablespoons (1/2 stick) light butter
  • 1 pound white-fleshed fish fillets, cut into 1/2-inch chunks
  • 1/2 teaspoon dried thyme*
  • 1/4 teaspoon salt

What to Do

  1. In a soup pot, bring 1-1/2 cups water, the chicken broth, potatoes, onion, celery, carrot, and bay leaf to a boil over high heat.

  2. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the vegetables are tender. Add the evaporated milk, butter, fish, thyme, salt, and pepper, and bring to a boil.

  3. In a small bowl, whisk the cornstarch and the remaining 1/2 cup water until blended. Add to the soup mixture, stirring until thickened. Remove the bay leaf, ladle soup into bowls, and serve.


*To make this a gluten-free recipe, use gluten-free chicken broth, and seasoning with no added starch from a gluten-containing source.

Nutritional InformationShow More

Servings Per Recipe: 11

  • Amount Per Serving % Daily Value *
  • Calories 187
  • Calories from Fat 46
  • Total Fat 5.1g 8 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.0g 0 %
  • Protein 13g 27 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 31mg 10 %
  • Sodium 233mg 10 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 2.4g 10 %
  • Sugars 8.9g 0 %

Ratings & Comments

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none of these recipes indicate the size of a serving. can you furnish this info in current or future recipes?


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