Rosemary'S Creamy Low Fat Chicken Soup Recipe

Name: Rosemary'S Creamy Low Fat Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts (May be frozen); ½ cups water; 2 cups low-fat milk; 1/2 cup low-fat sour cream; 3 tablespoons cornstarch; 8 garlic cloves, peeled & crushed; 1 1/2 cups red onions, chopped and divided; 1 1/2 cups carrots, thickly sliced; 1 cup golden potato, cut in small cubes; 1 cup corn; 1/2 cup fresh rosemary, chopped and divided in half or 4 tablespoons dried rosemary, divided in half; 2 tablespoons dried Italian herb seasoning, divided in half; 4 teaspoons dried thyme or 4 tablespoons fresh thyme, divided in half; 4 teaspoons garlic powder, divided in half; 4 teaspoons onion powder, divided in half; 1 tablespoon sea salt; 1 teaspoon white pepper; 2 bay leaves

Servings: persons

2 boneless skinless chicken breasts (May be frozen)
½ cups water
2 cups low-fat milk
1/2 cup low-fat sour cream
3 tablespoons cornstarch
8 garlic cloves, peeled & crushed
1 1/2 cups red onions, chopped and divided
1 1/2 cups carrots, thickly sliced
1 cup golden potato, cut in small cubes
1 cup corn
1/2 cup fresh rosemary, chopped and divided in half or 4 tablespoons dried rosemary, divided in half
2 tablespoons dried Italian herb seasoning, divided in half
4 teaspoons dried thyme or 4 tablespoons fresh thyme, divided in half
4 teaspoons garlic powder, divided in half
4 teaspoons onion powder, divided in half
1 tablespoon sea salt
1 teaspoon white pepper
2 bay leaves

1
Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
2
Add chicken, cover and bring to a Boil.
3
Reduce heat to a slow simmer.
4
Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
5
Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
6
Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
7
Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
8
Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
9
Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
10
Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
11
Turn heat off and recover pot, allow to stand for 10 minutes.
12
Serve and enjoy the goodness!

781

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 boneless skinless chicken breasts (May be frozen), ½ cups water, 2 cups low-fat milk, 1/2 cup low-fat sour cream, and more.

Yes, Rosemary'S Creamy Low Fat Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary'S Creamy Low Fat Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions