Creamy Fish & Veggie Soup
- COOK TIME
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
teaspoon dried thyme*
What to Do
- 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.
- 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.
- 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
Calories from Fat
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