Low-Fat Cream Of Broccoli-Chicken Soup
A creamy, low-fat broccoli and chicken soup bursting with flavors, perfect for a healthy, comforting meal that combines vegetables, tender chicken, and pasta or rice.
Ingredients
- 1 Tbsp. low-fat tub margarine
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped green onions ⓘ
- 1 can mushroom stems and pieces ⓘ
- 2 cups low-fat chicken broth ⓘ
- 2 cups skim milk ⓘ
- 2 cups cubed cooked chicken ⓘ
- 2 (10 oz.) packages frozen chopped broccoli ⓘ
- 4 cups cooked pasta or rice ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- 1 tsp. dried basil ⓘ
- salt and pepper ⓘ
- 2 cups water ⓘ
Instructions
- In a large saucepan, melt the margarine over medium heat.
- Add chopped onion, chopped celery, and mushrooms; cook for 3 to 4 minutes.
- Add low-fat chicken broth, skim milk, water, Worcestershire sauce, dried basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer.
- Add cooked, cubed chicken and frozen chopped broccoli; cook until heated through.
- Stir in cooked pasta or rice before serving.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before adding the chicken and broccoli. If you don't have low-fat margarine, you can use olive oil instead. Fresh broccoli can be used instead of frozen, but adjust the cooking time accordingly. To enhance flavor, add a pinch of garlic powder or swap out the chicken for shredded rotisserie chicken from your favorite American recipes.
Serving Suggestions
Serve this hearty soup with a side of crusty whole grain bread or a fresh garden salad for a balanced meal. It pairs beautifully with Easy Lemon Chicken for a satisfying dinner. For added texture, sprinkle some grated Parmesan cheese on top before serving, or garnish with fresh herbs like parsley or basil.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat until heated through, stirring occasionally. If the soup thickens too much, add a splash of additional chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Cream Of Broccoli-Chicken Soup contains roughly 1210 calories, with 17g protein, 135g carbohydrates, and 69g fat. It is an excellent source of vitamin A (154% of the Daily Value), vitamin C (80% of the Daily Value), and iron (78% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2756mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Adding more vegetables, such as carrots or bell peppers, can enhance the flavors and texture of the soup.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that your pasta or rice is certified gluten-free. Additionally, check that the Worcestershire sauce you use is gluten-free, as some brands may contain gluten. You can also thicken the soup naturally by blending some of the cooked broccoli.
Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. To freeze, let it cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove, adding extra broth or water if needed to adjust the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).