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How to Make a Low-Fat Cream of Chicken Soup

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When ready to use, combine cup soup subs.ute mix with cups water to equal can of soup..Make and share this Paul's Awesome Low Carb Cream of Chicken Soup recipe from Genius Kitchen..

Warm up with some delicious cream of chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger..This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds flus and even forting!!.

  • 45 minutes
  • Prep: 10 minutes,
  • Prepare dinner: 35 minutes
  • Yield: Serves eight

Rankings (6)

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Hen soup is certainly good for the soul, and cream of hen soup is a favourite. However everyone knows that cream-based soups may be loaded with fats, and canned soup is stuffed with sodium, energy, and preservatives. By cooking a home made low-fat model of cream of hen soup, you possibly can management the components and make a strong however a lot more healthy model. 

By substituting fat-free half and half and fat-free milk for the historically used heavy cream, the fats content material is lower down significantly on this recipe. The addition of aromatics, greens, and herbs give the soup a scrumptious steadiness of flavors whereas together with wholesome nutritional vitamins and minerals, and makes it a type of hen pot pie with out the crust. Be happy to alter up the greens to incorporate your favorites. You may as well freeze leftovers–if the soup separates when thawed, merely stir gently over a really low warmth till mixed once more. Serve with some heat whole-grain bread or rolls.

What You may Want

  • 2 tsp. canola oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 1/2 cups sliced mushrooms
  • 1 tsp. dried blended herbs (reminiscent of thyme, basil, oregano, marjoram, sage, rosemary)
  • 2 cups cooked hen, lower into cubes
  • 1 cup peas (contemporary or frozen)
  • four cups fat-free, low-sodium hen broth
  • 1 cup fat-free half and half
  • 1/four cup cornstarch dissolved in 1/four cup fat-free milk
  • Salt and pepper to style

How one can Make It

  1. Warmth oil in a big saucepan or Dutch oven over medium warmth.
  2. Sauté onions and carrots till onions are softened, about 7 to eight minutes. Add mushrooms and blended herbs, and sauté for five extra minutes.
  3. Stir in hen and peas, then add hen broth.
  4. Convey to a boil, then scale back the warmth and simmer for 15 minutes.
  5. Add fat-free half and half. Stir in cornstarch combination and proceed to simmer gently for five extra minutes till thickened.

    Per Serving: Energy 124, Energy from Fats 21, whole Fats 2.4g (sat zero.6g), Ldl cholesterol 34mg, Sodium 136mg, Carbohydrate 9.6g, Fiber 2g, Protein 16.1g

    Price This Recipe I do not like this in any respect. It isn’t the worst. Positive, this may do. I am a fan—would advocate. Wonderful! I adore it! Thanks in your ranking!

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