Heart-Healthy Creamy Chicken Soup
Warm up with a bowl of Heart-Healthy Creamy Chicken Soup—a deliciously wholesome twist on classic comfort food! This low-fat recipe is packed with lean chicken breast and nutrient-rich veggies like carrots, celery, and onion, making it as nourishing as it is delicious. A blend of unsalted almond milk and cornstarch lends the soup its creamy texture without heavy cream, while fresh thyme and a bay leaf infuse it with aromatic depth. The use of olive oil and low-sodium chicken broth ensures it stays light and heart-smart—all ready in under an hour! Perfect for cozy family dinners or meal prepping for the week, this guilt-free soup caters to both taste and wellness. Enjoy every spoonful of this warm, satisfying favorite, topped with fragrant parsley for a fresh finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 cup unsalted almond milk
- 2 tablespoons cornstarch
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and continue to sauté for another 2 minutes until fragrant.
Cut the chicken breast into bite-sized pieces and add them to the pot. Cook until the chicken pieces are no longer pink on the outside, about 5 minutes.
Pour in the low-sodium chicken broth. Add the thyme leaves and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.
In a small bowl, whisk together the unsalted almond milk and cornstarch until smooth. Gradually pour this mixture into the simmering soup, stirring continuously.
Cook the soup for another 10 minutes until it thickens, stirring occasionally to prevent sticking.
Season the soup with ground black pepper and salt. Adjust seasoning according to taste.
Remove the bay leaf from the pot. Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 20.2 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 683 mg | 53% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
