Healthy Cream of Chicken Soup

A white bowl with creamy chicken soup topped with a sprig of rosemary, three croutons, and a sprinkling of parsley flakes .

4.67 from 12 ratings

This healthy Cream of Chicken Soup can be made dairy free and gluten free. This is an easy substitute for the canned condensed soups used in many casseroles, but also can be eaten by itself.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: 21 Day Fix, 2B Mindset, chicken soup, healthy

Servings: servings

Calories: 106kcal

Author: Becca Ludlum

Equipment

Stock Pot
Kitchen Knife

Ingredients

1 ½ cups chicken breast cooked and shredded
3 cups chicken broth low sodium
2 tsp olive oil
¼ cup flour or any substitute you like
1 tbsp balsamic vinegar
2 cups almond milk unsweetened, unflavored

Instructions

Stovetop:

In a large pot, sauté the shredded chicken with olive oil over medium heat until tender, then add in the balsamic vinegar and flour (or flour substitute). Add it slowly and stir often to keep it from clumping. 1 ½ cups chicken breast 2 tsp olive oil ¼ cup flour 1 tbsp balsamic vinegar
Pour the chicken broth and almond milk into the pot and stir everything together. 3 cups chicken broth 2 cups almond milk
Allow the liquids to come to a rolling boil (also called a simmer or low boil.)
Turn down the heat and allow the soup to simmer and thicken for 8-10 minutes.

Instant Pot:

Press the Sauté button and add the chicken and olive oil to your pot. Cook for 2-3 minutes, stirring often.
Add in the balsamic vinegar and slowly add flour, stirring while you add it.
Pour the chicken broth into the pot.
Cook on high pressure for 3 minutes.
Once the pot is finished cooking, quick release the pressure and remove the lid. Allow to cool for 5 minutes and slowly add the almond milk to the pot.
If needed, press the Sauté button again and allow to thicken for a few minutes.

Video

Notes

I think the easiest way to make this recipe is right on the stove top!

Nutrition