Description
This is a full-flavored, rich, and creamy shredded chicken soup recipe that is not only good as a dish base, but just plain good on its own. No added salt, and only a small amount of low-sodium chicken broth. Garnish with parsley and Cheddar cheese.
Ingredients
- 3 tablespoons vegetable oil, or more to taste
- ¼ cup finely chopped onion
- ½ teaspoon finely chopped fresh garlic
- 2 tablespoons all-purpose flour
- 4 cups skim milk
- 2 cups shredded cooked chicken
- ¼ cup low-sodium chicken broth
- 2 tablespoons reduced-fat sour cream
- 1 ½ teaspoons salt-free seasoning blend (such as Mrs. Dash®)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery seed
- 2 cups cubed cooked chicken
- 1 teaspoon cornstarch, or as needed
Instructions
- Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent
- about 5 minutes. Add garlic and cook until fragrant
- about 1 minute. Gradually stir in flour to form a paste. Slowly add milk
- mixing continually. Simmer for 10 minutes.
- Add shredded chicken
- chicken broth
- sour cream
- salt-free seasoning blend
- pepper
- garlic powder
- and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
- Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 6