Country Chicken & Buttermilk Soup

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This comforting chicken soup is filled with vegetables and uses nonfat buttermilk and fat-free chicken broth instead of a heavier cream base. It’s as satisfying as chicken and dumplings, with none of the guilt.

Makes 6 servings

Hands-on 35 min.

Total 1 hour, 5 min.

2 skinned and boned chicken breast halves (about 1 ½ lb.)

5 cups reduced-sodium fat-free chicken broth

1 Tbsp. butter

2 medium-size red potatoes, cut into wedges

1 celery rib, chopped

¼ large white onion, coarsely chopped

½ carrot, peeled and chopped

½ cup fresh or frozen green peas

½ cup fresh or frozen corn kernels

1 Tbsp. chopped fresh parsley

2 cups nonfat buttermilk

½ cup all-purpose flour

½ tsp. table salt

½ to 1 tsp. dried crushed red pepper

1 tsp. Worcestershire sauce

1. Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.
2. Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and sauté 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn and parsley.
3. Stir together buttermilk and flour until smooth; add to potato mixture and cook, stirring constantly, 5 minutes. Stir in salt, red pepper and Worcestershire sauce. Serve immediately.

This recipe has been posted with permission from The Slim Down South Cookbook (Southern Living).