Low-Fat Cream of Chicken Soup

Low-fat cream of chicken soup
LauriPatterson / Getty Images
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
255 Calories
13g Fat
13g Carbs
21g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 255
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 24%
Cholesterol 63mg 21%
Sodium 540mg 23%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Protein 21g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken soup is indeed good for the soul, and cream of chicken soup is a favorite. But we all know that cream-based soups can be loaded with fat, and canned soup is full of sodium, calories, and preservatives. By cooking a homemade low-fat version of cream of chicken soup, you can control the ingredients and make a robust but much healthier version. 

By substituting fat-free half-and-half and fat-free milk for the traditionally used heavy cream, the fat content is cut down considerably in this recipe. The addition of aromatics, vegetables, and herbs give the soup a delicious balance of flavors while including healthy vitamins and minerals, and makes it a sort of chicken pot pie without the crust. Feel free to change up the vegetables to include your favorites. You can also freeze leftovers. If the soup separates when thawed, simply stir gently over very low heat until combined again. Serve with some warm whole-grain bread or rolls.


  • 2 tsp. canola oil
  • 1 cup onion ( chopped)
  • 1 cup carrots (sliced)
  • 1 1/2 cups mushrooms (sliced)
  • 1 tsp. dried mixed herbs (such as thyme, basil, oregano, marjoram, sage, rosemary)
  • 2 cups cooked chicken (cubed)
  • 1 cup peas (fresh or frozen)
  • 4 cups fat-free, low-sodium chicken broth
  • 1 cup fat-free half-and-half
  • 1/4 cup cornstarch (dissolved in 1/4 cup fat-free milk)
  • Salt and pepper to taste

Steps to Make It

  1. Heat oil in a large saucepan or Dutch oven over medium heat.

  2. Sauté onions and carrots until onions are softened, about 7 to 8 minutes. Add mushrooms and mixed herbs, and sauté for 5 more minutes.

  3. Stir in chicken and peas, then add chicken broth.

  4. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  5. Add fat-free half-and-half. Stir in cornstarch mixture and continue to simmer gently for 5 more minutes until thickened.

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