Mock Cream Of Chicken Soup(Lo-Fat)
A light, creamy, and flavorful homemade substitute for canned cream of chicken soup, perfect for those on a low-fat diet or seeking a healthier option.
Ingredients
Instructions
- In a small saucepan, heat the chicken stock and bay leaf, uncovered, on medium-high heat until it simmers.
- Add the chicken breasts and, when it re-simmers, reduce the heat, cover, and simmer for 5 minutes until the chicken is no longer pink.
- Remove the chicken from the broth and set aside.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while simmering the chicken. If you prefer a thicker soup, you can increase the amount of flour used. For a vegan option, substitute the chicken stock with vegetable broth and use tofu or chickpeas instead of chicken. Adjust seasonings based on your taste, perhaps adding a pinch of cayenne for heat.
Serving Suggestions
Serve this mock cream of chicken soup with crusty bread or over cooked rice for a filling meal. It pairs beautifully with Chicken Breasts With New Potatoes for a comforting dinner. For a light lunch, consider adding a side salad or pairing it with a slice of hearty whole-grain bread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of additional chicken stock or skim milk to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Cream Of Chicken Soup(Lo-Fat) contains roughly 741 calories, with 9g protein, 26g carbohydrates, and 68g fat. It is a good source of protein (18% of the Daily Value) and iron (13% 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 use store-bought chicken stock for this recipe?
Yes, store-bought chicken stock can be used, but choose a low-sodium option for better control over the salt content. Homemade stock often provides a richer flavor, so consider making your own if time allows.
How can I make this soup gluten-free?
To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. Adjust the amount of liquid accordingly, as gluten-free flours can behave differently than regular flour.
Can I freeze this soup?
Yes, you can freeze this soup. Let it cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop, adding a bit of liquid if needed.
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).