Mock Condensed Cream Of Chicken Soup Modified Aha Recipes

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HOMEMADE CONDENSED CREAM OF CHICKEN SOUP



Homemade Condensed Cream of Chicken Soup image

Easy substitute for condensed cream of chicken soup in recipes. Change the broth, change the soup.

Provided by mrjonesv2

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 15m

Yield 2

Number Of Ingredients 5

3 tablespoons salted butter
3 tablespoons all-purpose flour
½ cup chicken stock
½ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
  • Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
  • Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 12 g, Cholesterol 51.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 176.1 mg, Sugar 3.1 g

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

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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