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Rosemary's Creamy Low Fat Chicken Soup

2 boneless skinless chicken breasts (May be frozen)
12 cups water
2 cups low-fat milk
1/2 cup low-fat sour cream
3 tablespoons cornstarch
8 garlic cloves, peeled & crushed
1 1/2 cups red onions, chopped and divided
1 1/2 cups carrots, thickly sliced
1 cup golden potato, cut in small cubes
1 cup corn
1/2 cup fresh rosemary, chopped and divided in half or 4 tablespoons dried rosemary, divided in half
2 tablespoons dried Italian herb seasoning, divided in half
4 teaspoons dried thyme or 4 tablespoons fresh thyme, divided in half
4 teaspoons garlic powder, divided in half
4 teaspoons onion powder, divided in half
1 tablespoon sea salt
1 teaspoon white pepper
2 bay leaves
1 Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
2 Add chicken, cover and bring to a Boil.
3 Reduce heat to a slow simmer.
4 Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
5 Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
6 Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
7 Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
8 Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
9 Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
10 Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
11 Turn heat off and recover pot, allow to stand for 10 minutes.
12 Serve and enjoy the goodness!

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