Mock Condensed Cream Of Chicken Soup Modified Aha Food

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

Ingredients

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

CREAM OF CHICKEN SOUP - WHEN YOU DON'T HAVE CANNED - SUBSTITUTE

Cream of Chicken Soup - when You Don't Have Canned - Substitute image

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

Ingredients

2 tablespoons butter
2 tablespoons dried onion flakes (Or 3 tbs fresh)
1/2 teaspoon minced garlic
1/4 cup milk
1/4 cup heavy cream
1 cup chicken broth
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon salt

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

MOCK CONDENSED CREAM OF CHICKEN SOUP - MODIFIED AHA

Mock Condensed Cream of Chicken Soup - Modified AHA image

Entered for safekeeping. Diabetics and heart patients need to watch their carbs and their sodium, but they still need to eat, and cream of chicken soup is satisfying and useful for other recipes. This has been adapted from the American Heart Association Low-Fat, Low-Cholesterol Cookbook of 1989. This will replace one can of condensed cream of chicken soup.

Provided by KateL

Categories Chicken Breast

Time 16m

Yield 1 1/3 cups

Number Of Ingredients 9

Ingredients

1 cup sodium-free chicken stock (preferably 1 cup of Maureen's Chicken Broth With Very Low Sodium #335057)
1 bay leaf
1/4 lb boneless skinless chicken breast (all visible fat removed)
1 tablespoon canola oil
3 tablespoons all-purpose flour
1/3 cup nonfat milk
1 tablespoon Butter Buds (butter granules)
black pepper, to taste
1/8 teaspoon garlic powder

Steps:

In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
Add chicken. When stock begins to simmer again, reduce heat to simmer.
Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
Removed from heat. Remove and discard bay leaf.
Pour soup into a blender and blend until smooth.
Add cooked chicken and garlic powder to blender, and blend until pureed.

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