Campbell Low Sodium Cream Of Chicken Soup Enjoy This Cream of Chicken Soup With a Fraction of the Fat

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Prep:
10 mins

Cook:
35 mins

Total:
45 mins

Servings:
8 servings
Nutrition Facts (per serving)
163 Calories
6g Fat
16g Carbs
12g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 8
Amount per serving
Calories 163
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 32mg 11%
Sodium 355mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 12g
Vitamin C 7mg 34%
Calcium 46mg 4%
Iron 2mg 11%
Potassium 437mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken soup is indeed good for the soul, and cream of chicken soup is a favorite. But we all know that cream-based soups can be loaded with fat, and canned soup is full of sodium, calories, and preservatives. By cooking a homemade low-fat version of cream of chicken soup, you can control the ingredients and make a robust but much healthier version. 

By substituting fat-free half-and-half and fat-free milk for the traditionally used heavy cream, the fat content is cut down considerably in this recipe. The addition of aromatics, vegetables, and herbs give the soup a delicious balance of flavors while including healthy vitamins and minerals, and makes it a sort of chicken pot pie without the crust. Feel free to change up the vegetables to include your favorites. You can also freeze leftovers. If the soup separates when thawed, simply stir gently over very low heat until combined again. Serve with some warm whole-grain bread or rolls.

Ingredients

  • 2 teaspoons canola oil

  • 1 cup chopped onion

  • 1 cup sliced carrots

  • 1 1/2 cups sliced mushrooms

  • 1 teaspoon mixed dried herbs, such as thyme, basil, oregano, marjoram, sage, rosemary

  • 2 cups cubed cooked chicken

  • 1 cup peas, fresh or frozen

  • 4 cups fat-free low-sodium chicken broth

  • 1 cup fat-free half-and-half

  • 1/4 cup cornstarch, dissolved in fat-free milk

  • 1/4 cup fat-free milk

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Heat oil in a large saucepan or Dutch oven over medium heat.

  2. Sauté onions and carrots until onions are softened, about 7 to 8 minutes. Add mushrooms and mixed herbs, and sauté for 5 more minutes.

  3. Stir in chicken and peas, then add chicken broth.

  4. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  5. Add fat-free half-and-half. Stir in cornstarch mixture and continue to simmer gently for 5 more minutes until thickened.

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