Cream Of Chicken Soup When You Don T Have Canned Substitute Recipes

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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

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

CREAM OF CHICKEN SOUP FROM SCRATCH



Cream of Chicken Soup From Scratch image

I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

Provided by BabyDollPie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 12

1 ½ cups chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chopped fresh parsley
⅛ teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
¾ cup all-purpose flour

Steps:

  • Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  • Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.9 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.2 g, Sodium 198.3 mg, Sugar 4.4 g

QUICK AND EASY CREAM OF CHICKEN SOUP (LITE-BLEU)



Quick and Easy Cream of Chicken Soup (Lite-Bleu) image

This is our own creation of homemade soup which is ready to eat in about forty minutes. The flavor is superb, and if you like, you can add just about any variation of vegetables you have on hand for an even more robust stew-like dish. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts, cut into very small pieces
1 dash salt
1 dash black pepper
1 teaspoon crushed rosemary
1 tablespoon rubbed sage
1 tablespoon olive oil
4 tablespoons butter
1 onion, diced very small
2 celery ribs, diced very small
1 carrot, diced very small
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups 2% low-fat milk or 2 cups half-and-half
2 (14 ounce) cans fat-free chicken broth
1 teaspoon chicken base (like bullion, but it is a paste and much more flavorful)
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon paprika

Steps:

  • In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
  • Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
  • Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
  • Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

Nutrition Facts : Calories 275.8, Fat 13, SaturatedFat 6.5, Cholesterol 72.5, Sodium 923.8, Carbohydrate 16, Fiber 1.3, Sugar 5.9, Protein 23.2

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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.
  • Thickening agents. If the dish you're preparing will work without the chicken flavor you get from cream of chicken soup, but you still need a creamy texture, you may want to explore alternative thickening agents.
  • Slurry. A slurry (sometimes also called a whitewash) is an easy fix when you don't have a can of cream of chicken soup at the ready. It works well in dishes that rely primarily on the creamed soup as a thickening agent, as you can address the flavor differential with seasoning.
  • Other creamed soups. If you are the kind of cook who usually keeps a well-stocked pantry, odds are you have other varieties of canned cream soup tucked away in the back of the cabinet.
  • Beurre manié. Saveur calls beurre manié "one of the best ways to thicken a sauce or a soup, period." Well, then. Let's give it a look. Don't let the fancy name deter you from giving it a try.
  • Homemade cream of chicken. Canned cream of chicken soup is a convenient item, good to have on hand in a pinch, but not necessarily the healthiest food choice for anyone trying to keep an eye on their intake of sodium or fat.


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