If you enjoy low-fat cream soups, give this low-fat broccoli soup a try. Your family won’t be able to tell the difference because it’s that tasty. My stepfather licked the bowl clean.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups cooked, chopped chicken breast meat
- 2 cups frozen green peas, thawed and drained
- 1 cup toasted sliced almonds
Instructions
- Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt, and pepper. Mix together and cook until thickened.
- Stir in chicken, peas, and almonds. Heat through and serve.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 20 g |
| Sodium | 449 mg |
| Sugars | 3 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I used poultry seasoning on chicken when baking it. Instead of peas, I used broccoli and mushrooms and a little onion.
Cut recipe in half for the two of us. Simple easy delicious.
Really enjoyed this! Very rich, will probably use half and half next time. I added more chicken broth, also sautéed mushrooms. Used Italian seasoning and garlic powder and pepper. Also a little cayenne pepper! Really good!
Really good down home taste. I love the simple old recipes. Wouldn’t change a thing. I like recipes that don’t call for canned soups so I can control the amount of sodium. Thank you.
My mother made this in the 50s. I used chicken legs for more flavor, and they were marked down at the grocery. I used one clove of fresh garlic, crushed. I didn’t have peas, but had a can of mixed veggies left over from lockdown. I rarely use anything canned. I did not add cream or half and half, as someone suggested, because the gravy was rich and tasty without it. I will use less butter next time as someone suggested. This was great!
We loved it the only thing I did different was I also added carrots
Used rotisserie chicken and mixed vegetables No almonds. 8 refrigerated grand biscuits
Unfortunately I started asking my mom about her recipes too late, she was already too far gone due to Alzheimer’s. Much to my dismay this is when I also figured out most of her recipes were not written down but in her memory. I’ve been searching for years for a recipe that could match my mother’s Creamed Chicken on Toast. This is it, finally!!! I changed nothing except leaving out the vegetables because, still to this day, I don’t like cooked vegetables.
Great comfort food; scaled back for two. Added onion, bell pepper, and mushroom. Very tasty.
This recipe reminds me of the creamed chicken my mother used to make. Comfort food at its best and my family loves it. As recommended, I added onion and chicken bullion which really enhances the flavor. We serve it over Pepperidge Farm pastry shells
Good recipe to comfort our days at home! omitted the almonds, used half and half milk, and added diced carrots with the peas. also added a teaspoon of Italian seasoning to the mix. Along with homemade buttermilk biscuits, this was a nice comforting meal!
Foolproof and so creamy and delicious! Used up the leftover supermarket roasted chicken, cream, chicken stock and frozen veggies, but did not taste like a leftovers dish. We served it over pasta and everyone had seconds! We will definitely make this again.
Made as written with the leftover turkey carcus. Made my own stock, left out the peas/carrots/almonds due to preference. Also used 2% as that’s what I had on hand. Added Better Than Bouliion to be safe for flavor. Measurements are spot on for a nice gravy. I may thicken a little bit w/flour next time as a little thin due to the 2%, heavy cream is too calorie rich for us. Stouffers used to have Creamed Chicken in the freezer section but that was ions ago so I’ve been in search of a recipe that’s REAL homemade, no canned soups! Thank you for posting Sal!
So very easy and an excellent quick meal! Used onions, carrots, corn and a few rotini noodles with leftover roasted chicken from Sunday’s dinner. Served over biscuits and much enjoyed!!
My family loved this recipe! I made a few changes based on other’s reviews and what I had on hand. I used 2% instead of cream, corn instead of peas, and skipped the almonds entirely. For seasoning I used celery salt, onion powder, garlic powder, and black pepper. I also added the liquid to the butter/flour mixture slowly, as that makes for a less floury flavor and a very smooth consistency. Finally, based on other’s reviews, I doubled the seasonings. Next time I’ll use the recommended amount of pepper, as that particular flavor was too strong for my taste.
First I made it as the original recipe , it was very good. Then yes, i did make a change in the original recipe, by using whole milk instead of cream, added some carrots, celery and a little onion. Also 1/2 t of poultry seasoning. Both ways are very good.
Delicious! Served it on homemade biscuits.
Didn’t thicken
I chose 4 stars instead of 5 because I think the original was way too rich. I chose to mix 1 cup of Half ‘n’ Half with 1 cup of 2% milk and that was fine. As some suggested, I added some diced onion, carrots, and celery which I sauteed in the butter before adding the flour and liquids. It did take a long time to thicken up and I eventually added some flour mixed with a little more chicken broth to get it thicker. We served it over toast.
I bought sliced almonds, and roasted them, but I don’t know that that would make a difference either way. It was a huge hit with my super picky children!
I love this simple recipe. It is perfect for a weeknight when I do not have much time, but want to feel like we have a great home cooked meal. I personally do not add the frozen peas or almonds. I also use a rotisserie chicken when in a hurry. We put over biscuits and all my children love it which is great because they are picky eaters.