Rosemary's Creamy Low Fat Chicken Soup

Warm, comforting, and gloriously creamy without the guilt, Rosemary's Creamy Low Fat Chicken Soup is the perfect blend of indulgence and nourishment. Packed with tender shredded chicken, a medley of sautéed vegetables, and infused with the fragrant essence of fresh rosemary, this hearty soup delivers bold flavor while staying light on calories. Thickened naturally with a cornstarch and low-fat milk mixture, it achieves a luxuriously velvety texture without relying on heavy cream. Quick to prepare in just 45 minutes, it's an ideal choice for a cozy weeknight dinner or meal prep for the week. Garnish with a sprinkle of fresh parsley for an elegant finish and enjoy this wholesome, low-fat comfort food that doesn’t compromise on taste. Perfect for health-conscious soup lovers and fans of easy, satisfying recipes!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrot, diced
• 2 medium Celery stalk, diced
• 2 cloves Garlic clove, minced
• 2 cups Chicken breast (boneless, skinless), cooked and shredded
• 6 cups Low-sodium chicken broth
• 2 sprigs Fresh rosemary sprigs
• 1.5 cups Low-fat milk
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the shredded chicken breast and chicken broth to the pot. Stir well to combine.

Step 5

Place the fresh rosemary sprigs into the soup. Cover and let it simmer over low to medium heat for 20 minutes to allow the flavors to meld together.

Step 6

In a small bowl, whisk together the low-fat milk and cornstarch until smooth.

Step 7

Remove the rosemary sprigs from the soup. Slowly pour the milk and cornstarch mixture into the pot while stirring constantly. This will thicken the soup.

Step 8

Cook for an additional 5 minutes, stirring occasionally, until the soup becomes creamy.

Step 9

Season with salt and freshly ground black pepper, adjusting to taste.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2830.4g)

Amount per serving	% Daily Value*
Calories	1393.5

Total Fat 42.7g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 434.4mg	0%
Sodium 3627.9mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 10.4g	0%
Total Sugars 37.3g
Protein 173.3g	0%

Vitamin D 151.2IU	0%
Calcium 711.8mg	0%
Iron 4.3mg	0%
Potassium 2548.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 51.2%

Carbs: 20.5%