How to make Cheesy Chicken Soup

Looking for a healthy cream soup? Here's a recipe for cheesy chicken soup full of veggies and low on calories. I use butter spray, 1% milk, and 2% cheese to cut the fat and calories...but it's still creamy, low fat, healthy, and delicious!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 boneless skinless chicken breasts
• 2 cups chopped potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/4 cup chopped onion
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups chicken broth
• 1/4 cup butter spray
• 1/3 cup flour
• 2 cups milk; I use 1%
• 1 1/2 cups shredded 2% cheddar cheese

1. Cook 2 cups of boneless, skinless chicken breast. When I am making soup or anything where I like my chicken to look "shredded" I thaw 2 chicken breasts in the microwave, and add them to a pot of boiling water. They are cooked when a meat/digital thermometer reads 170 degrees. This usually takes approximately 20 minutes or so. Always use a thermometer, because boiling chicken breasts will make them appear white right away, and they will not "brown" as they cook. Then I take them out and shred them up on a plate with two forks, pulling the forks away from each other.

2. 
    
   chopped potatoes, carrots and celery

   Chop 2 cups red potatoes, 1 cup carrots, and 1 cup celery. These amounts are approximate; feel free to add more of less of each as you prefer. Vegetables add extra health benefits.

3. 
    
   adding the veggies to the chicken broth

   Bring three cups of chicken broth to a boil in a pot. Add the potatoes, carrots, and celery, as well as 1/4 - 1/2 cup chopped onion. Add 1 tsp salt and 1/2 tsp pepper. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.

4. 
    
   butter spray

   While the vegetables are simmering, warm 1/4 cup butter spray in a medium saucepan on medium-low heat.

5. 
    
   butter spray and flour mix

   When the butter spray has warmed a bit, gradually add 1/3 cup flour and mix well. It will resemble a paste.

6. 
    
   adding the milk

   Gradually stir in 2 cups of milk. Add it very slowly and stir thoroughly.

7. 
    
   adding the cheese

   Cook the milk mixture over low heat until slightly thickened. You will have to stir often as the flour will have a tendency to clump. It's okay if it does, just break up the lumps by flattening them with a spatula and keep stirring. Gradually stir in approximately 1 1/2 cup of shredded 2% cheddar cheese.

8. 
    
   adding the chicken

   Add chicken to the broth/veggies and stir.

9. 
    
   thickened butter, flour, milk, cheese mixture

   Your milk/cheese mixture should be ready to add to the soup, when it is thick and the cheese has all melted.

10. 
     
    cheesy chicken soup ready to serve

    Add milk/cheese mixture to the soup. Stir until heated through and enjoy!

Tips & Warnings

• Start the butter/flour in a separate pan as soon as you have added the veggies to the broth. It will take about 15 minutes, so the two pots will be ready to be combined at the same time.
• Add a bit of cheese on top of the soup in each bowl!

Resources

• How to eat healthy anywhere