Bill's Creamy Shredded Chicken Soup

Put leftover chicken to good use in this creamy, low-sodium soup made with shredded chicken and skim milk.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 311 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 4 cups skim milk
• 2 cups cubed cooked chicken
• 2 cups shredded cooked chicken
• 3 tablespoons vegetable oil, or more to taste
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon cornstarch, or as needed
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon celery seed
• 0.25 cup finely chopped onion
• 0.5 teaspoon finely chopped fresh garlic
• 0.25 cup low-sodium chicken broth
• 1.5 teaspoons salt-free seasoning blend (such as Mrs. Dash®)

Recipe Instructions

Step 1

Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.

Step 2

Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.

Step 3

Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.