Creamy Chicken and Mushroom Soup - Low Sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz skinless, boneless chicken breast, cut into 1-inch chunks3 cloves garlic, minced8 oz fresh mushrooms, thinly sliced1 medium onions, diced3 medium carrots, peeled and diced2 stalks celery, diced1/2 tsp dried thyme3 tbsp cornstarch4 cups unsalted chicken broth1 bay leaf1/2 cup unsweetened almond milk2 tbsp fresh parsley leaves, chopped1 sprig rosemaryNon-stick cooking spray
1. Spray a large stockpot or Dutch oven with non-stick spray and heat over medium heat. Season chicken breasts pieces with salt and pepper, to taste (if desired). Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Spray pot with non-stick spray again, if needed. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Mix cornstarch with a small amount of the chicken broth. Add cornstarch mixture, remainder of broth, bay leaf, and chicken to pot and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in almond milk until heated through, about 1-2 minutes; season with salt and pepper, to taste, if desired. If the soup is too thick, add more almond milk as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.
Serving Size: Makes 6 - 1 1/3 cup servings (8 cups total)
2. Spray pot with non-stick spray again, if needed. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Mix cornstarch with a small amount of the chicken broth. Add cornstarch mixture, remainder of broth, bay leaf, and chicken to pot and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
4. Stir in almond milk until heated through, about 1-2 minutes; season with salt and pepper, to taste, if desired. If the soup is too thick, add more almond milk as needed until desired consistency is reached.
5. Serve immediately, garnished with parsley and rosemary, if desired.
Serving Size: Makes 6 - 1 1/3 cup servings (8 cups total)
Nutritional Info Amount Per Serving
- Calories: 102.7
- Total Fat: 1.5 g
- Cholesterol: 27.6 mg
- Sodium: 91.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.1 g
- Protein: 11.8 g
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