Low-Fat Cream Of Chicken Soup Recipe

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.