Cream Of Chicken Soup When You Dont Have Canned Substitute Food
HEALTHY SUBSTITUTE FOR CREAM OF CHICKEN SOUP
From the Mayo Health Organization. This soup is intended for use in casseroles. It is low in fat and sodium.
Provided by Millereg
Categories Chicken
Time 6m
Yield 6 cans soup mix
Number Of Ingredients 7
Steps:
- Blend ingredients.
- Store in an airtight container at room temperature.
- When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water to equal 1 can of soup.
CREAM OF CHICKEN SOUP - WHEN YOU DON'T HAVE CANNED - SUBSTITUTE
I was out of Cream of Chicken soup in my pantry and I needed it for dinner. I altered a recipe I found here on Zaar and whipped this up. It may not be exact, but it works and I can't tell the difference at all. I use it instead of a 10 3/4 ounce can. I will use this any time my shelf is bare!
Provided by Sarah in New York
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat combine butter, onion, garlic, milk, heavy cream, and chicken broth in medium sauce pan until combined.
- Add flour, salt and pepper and stir until it thickens. (About 3 minutes).
- Just add more flour if you want it thicker.
- Use in any recipe you need it for.
Nutrition Facts : Calories 338.5, Fat 24.6, SaturatedFat 15.1, Cholesterol 75.6, Sodium 793.3, Carbohydrate 23.2, Fiber 1.1, Sugar 2.3, Protein 6.9
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- Sour cream. While cream of chicken soup is also a flavoring, its primary purpose in most recipes is to serve as a binder, pulling together diverse ingredients in a casserole or pasta dish, for example.
- Chicken broth. Another option is condensed chicken broth in place of cream of chicken soup (per CookinDocs). Though, the key word being condensed. Regular chicken broth on its own probably won't have enough body to do the double duty work for cream of chicken soup.
- Plain yogurt. Opting for yogurt to replace cream of chicken soup has its share of pros and cons. On the plus side, Healthfully notes plain, fat-free yogurt works as a calcium-rich, lower-calorie binder and thickener.
- Roux. Roux is just a fancy name for a simple-to-make binder consisting of a flour and a fat blended together over stovetop heat. All Recipes says basic roux was commonly used as a thickener in French cooking as far back as 300 years ago.
- Shelf-stable whipping cream. Faced with the challenge of finding a suitable substitute for cream of chicken soup, one Reddit user turned to the r/cooking community for suggestions.
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