Light Chicken Broccoli Alfredo Soup Lower Fat
Indulge in the comfort of a creamy yet guilt-free "Light Chicken Broccoli Alfredo Soup" that’s packed with flavor and lower in fat! This wholesome recipe features tender bites of chicken, vibrant broccoli florets, and a velvety, Alfredo-style broth made with reduced-fat cream cheese and Parmesan. The soup is thickened naturally with a cornstarch slurry, creating a luscious texture without heavy cream. Ready in just 45 minutes, it’s a perfect weeknight meal that satisfies cravings while keeping things light. Garnished with fresh parsley, this dish is as beautiful as it is delicious—perfect for cozy dinners or meal prep for the week.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 5 cups Chicken broth, low sodium
- 4 cups Broccoli florets, fresh or frozen
- 1.5 cups Milk, 2% or lower fat
- 0.5 cup Parmesan cheese, grated
- 4 ounces Cream cheese, reduced fat (Neufchâtel), softened
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
Add the chicken breast pieces to the pot, cooking for about 5-7 minutes until the chicken is lightly browned and no longer pink in the center.
Pour in the chicken broth and bring to a gentle simmer. Add the broccoli florets and cook for 5-7 minutes, or until the broccoli is tender but still vibrant green.
In a separate bowl, whisk together the milk, cream cheese, and grated Parmesan cheese until smooth. Gradually add this mixture to the soup, stirring well to combine.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir this slurry into the soup to thicken it. Let the soup simmer gently for another 5 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the soup hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 629 mg | 13% | |
*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.
