Cream of Chicken Soup for the Heart and Soul

Total Time
Prep 15 mins
Cook 45 mins

Creamy soups are a weakness of mine - all that smooth, fatty goodness ... This tweaky Heart Smart® recipe gives my soul what it needs yet gives my heart a break, pun intended ;-). But wait! That's not all - act now- a hidden bonus to this recipe - you get to hone your knife skills while chopping the vegetables! Who-yah! What an aerobic workout!

Ingredients Nutrition


  1. In a large pot with water to cover, poach chicken breasts until done; 10-15 minutes. Cool and cut into bite sized pieces.
  2. Reserve broth and add water to equal 1 1/2 quarts. (6 cups) Add chicken bouillon granules and simmer until dissolved.
  3. In a smaller pan, mix 2 cups of the stock with grated potato. Simmer 15 minutes, stirring frequently, until potato is tender and stock in thickened. Pour into a blender and puree until smooth.
  4. Add potato puree back to reserved chicken stock.
  5. Stir into the now thickened stock, the garlic, onion, celery, zucchini, carrots, parsley, thyme, basil, pepper and mushrooms. Cover and simmer until vegetables are tender.
  6. Stir in milk. Do not let mixture boil.
  7. Stir cornstarch into cold water. Add to stock and stir quickly.
  8. Add back chicken pieces and cook, stirring constantly, until bubbly and thickened; about 5 minutes. Enjoy!
  9. Serving size = 1 cup.
Most Helpful

Made this today to take for lunch next week. Didn't have bouillon granules, so I used 5 cubes of bouillon, otherwise followed this recipe to a T. Very good! I didn't think there was a way to make a creamy, delicious soup without a ton of fat and calories, but you and HeartSmart found a way. Thanks Susie!

Lacer September 22, 2007