Delicious Chestnut Soup Recipe

Delicious Chestnut Soup Recipe

  • Makes: Serving Size Approximately 1 Cup (4 Servings)
  • Ready In: 60 mins
  • Prep Time: 15 mins
  • Cook Time: 45-50 mins

Chestnuts roasting on an open fire…and in your kitchen!

    Nutritional Information (per serving)

  • Calories: 205
  • Fat: 5g
  • Protein: 6g
  • Sodium: 419mg
  • Carbohydrates: 36g
  • Fiber: 5g


  1. 2 tsp. canola oil
    2 large shallots, chopped
    1 jar, can or plastic pouch (12-14 oz.)
    unsweetened cooked chestnuts, vacuum-sealed
    1 small potato, peeled and chopped
    2 cups fat-free, reduced-sodium chicken broth
    1 tsp. dried thyme
    1 cup reduced fat (2%) milk
    Salt and freshly ground white pepper, to taste
    1/2 cup chopped pecans, for garnish (optional)


    1. In a large saucepan, heat the canola oil over medium-high heat.
    2. Sauté the shallots for about 4 minutes until the shallots are translucent and soft.
    3. Add the chestnuts, potato and broth.
    4. Add the thyme and cook for about 40 minutes, partially covered, until the potatoes and chestnuts are very soft.
    5. Transfer soup to a blender and puree.
    6. Return to the saucepan and add the milk.
    7. Heat through over medium heat.
    8. Season to taste with salt and pepper.
    9. Ladle into in individual bowls and garnish with pecans, if desired.

    Note: This soup keeps for up to 3 days in the refrigerator. Once refrigerated, soup becomes very thick. To achieve the consistency of a creamy soup, add equal amounts of milk and water, or broth before serving.

The American Institute for Cancer Research (AICR) was founded on a simple but radical idea: everyday choices can reduce our chances of getting cancer. AICR was the first organization to focus research on the link between diet and cancer and translate the results into practical information for the public. AICR embraced the mission of changing lives to save lives.

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