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    You are in: Home / Recipes / Rosemary's Creamy Low Fat Chicken Soup Recipe
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    Rosemary's Creamy Low Fat Chicken Soup

    Rosemary's Creamy Low Fat Chicken Soup. Photo by QueenAstroPirate

    1/1 Photo of Rosemary's Creamy Low Fat Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    QueenAstroPirate's Note:

    Perfect for a cold winter night, healthy and delicious! Warms you body and soul, without tons of calories. I put this together spur of the moment, so good I had to record it for posterity. As with any soup recipe, you can use whatever veggies you have on hand... fresh or frozen, and can add just a handful (1/2 - 1 cup) of rice (50 minutes before it's done simmering) or pasta (8-12 minutes before it's done)if you like. This is a "loose" recipe as I don't measure much...would be easy to increase or reduce amounts to make as much as you want. Please use organic ingredients as much as possible, tastes better and is better for the earth and your body. The flavor of this soup is amazing, a must have!

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    Serves: 12



    Units: US | Metric


    1. 1
      Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
    2. 2
      Add chicken, cover and bring to a Boil.
    3. 3
      Reduce heat to a slow simmer.
    4. 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. 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. 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. 7
      Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
    8. 8
      Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
    9. 9
      Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
    10. 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. 11
      Turn heat off and recover pot, allow to stand for 10 minutes.
    12. 12
      Serve and enjoy the goodness!

    Ratings & Reviews:

    • on October 17, 2008


      Excellent!! Not a heavy soup but still tasted like a "comfort food"!!! Enjoy!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rosemary's Creamy Low Fat Chicken Soup

    Serving Size: 1 (377 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 110.6
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 1.1 g
    Cholesterol 17.3 mg
    Sodium 635.8 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 1.9 g
    Sugars 4.6 g
    Protein 7.7 g

    The following items or measurements are not included:

    dried Italian herb seasoning

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