Low Sodium Gluten Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Gluten Free Cream of Chicken Soup

Tender shredded chicken simmers in a rich, savory broth loaded with soft carrots, celery, and onion, plus garlic, thyme, and rosemary for depth. The soup gets its signature velvety body from a simple cornstarch slurry and a generous pour of heavy cream, so it turns thick and spoon-coating without any fuss. A fresh sprinkle of parsley on top adds a little brightness to every bowl. It's cozy, comforting, and easy to season exactly to your taste, which makes it a solid pick for anyone watching their sodium intake. Simmer it low and slow and you'll end up with a creamy, satisfying soup you can feel good about ladling out any night of the week.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp unsalted butter
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp dried rosemary
4 cups chicken broth
3 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
2
Discard all but about 1 tablespoon of the poaching liquid from the pot, leaving just enough to prevent sticking. Melt the butter in the pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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