Bills Creamy Shredded Chicken Soup

This is a full-flavored, rich, and creamy shredded chicken soup recipe that is not only good as a dish base, but just plain good on its own. No added salt, and only a small amount of low-sodium chicken broth. Garnish with parsley and Cheddar cheese.

INGRIDIENT

3 tablespoons vegetable oil, or more to taste

¼ cup finely chopped onion

½ teaspoon finely chopped fresh garlic

2 tablespoons all-purpose flour

4 cups skim milk

2 cups shredded cooked chicken

¼ cup low-sodium chicken broth

2 tablespoons reduced-fat sour cream

1 ½ teaspoons salt-free seasoning blend (such as Mrs. Dash®)

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon celery seed

2 cups cubed cooked chicken

1 teaspoon cornstarch, or as needed

DIRECTION

Step: 1

Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.

Step: 2

Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.

Step: 3

Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

NUTRITION FACT

Per Serving: 311 calories; protein 31.8g; carbohydrates 11.8g; fat 14.6g; cholesterol 75.4mg; sodium 134.1mg.

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