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Low Fat Cream of Chicken Soup

User Rating 4 Star Rating (5 Reviews)


Low Fat Cream of Chicken Soup

Low Fat Cream of Chicken Soup

Fiona Haynes
Chicken soup is indeed good for the soul, and cream of chicken soup is one of my favorite kinds. Here's a low-fat version of cream of chicken soup that's just as robust, but much healthier. Serve with some warm whole-grain bread or rolls.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 2 tsp canola oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 1/2 cups sliced mushrooms
  • 1 tsp dried mixed herbs
  • 2 cups cooked chicken, cut into cubes
  • 1 cup peas
  • 4 cups fat-free, low-sodium chicken broth
  • 1 cup fat-free half and half
  • 1/4 cup cornstarch dissolved in 1/4 cup fat-free milk
  • Salt and pepper to taste


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

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

Stir in chicken and peas, then add chicken broth.

Bring to a boil, then simmer for 15 minutes.

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

Serves 8

Per Serving: Calories 124, Calories from Fat 21, total Fat 2.4g (sat 0.6g), Cholesterol 34mg, Sodium 136mg, Carbohydrate 9.6g, Fiber 2g, Protein 16.1g

User Reviews

Reviews for this section have been closed.

 5 out of 5
cream of chicken soup, Member nancy_nlg

I love this soup. have been making it since last year and its great. I use ground turkey rather than chicken, adds more flavor. and I use a lot more herbs.

3 out of 4 people found this helpful.

See all 5 reviews

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