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.
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
Step by step
Heat oil in a large saucepan or Dutch oven over medium heat.
Sauté onions and carrots until onions are softened, about 7 to 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 reduce the heat and simmer for 15 minutes.
Add fat-free half-and-half. Stir in cornstarch mixture and continue to simmer gently for 5 more minutes until thickened.
