Rosemary's Creamy Low Fat Chicken Soup

READY IN: 2hrs 30mins
YIELD: 12 Bowls




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