What Is Cream Of Chicken Soup Used For
Cream of chicken soup can be enjoyed plain on its own as a bowl of soup. It can also be added to many different recipes, like chicken casseroles, soups, and other crockpot dishes.
Cream of chicken soup provides a ton of flavor and creamy texture to a dish, which is why its so popular. Adding a can of cream of chicken soup can save you from having to make a sauce for a crock pot or casserole dish. And adding a can of this soup to a larger pot of soup can help you thicken your soup without having to add any flour or thickening ingredients.
Storing / Freezing Notes
Either the condensed or ready-to-eat version may be refrigerated up to 3 days in an airtight container.
Freeze condensed cream of chicken soup for later use, or to have on hand for casseroles. Freeze in a glass mason jar, or other airtight container, leaving headroom for the soup to expand upon freezing.
What Is A Cream Of Chicken Soup
Cream of chicken soup is a staple in many households.
It is made by thickening chicken broth or chicken stock with butter, milk, and flour to achieve a creamy texture and milky taste.
Salt, pepper, and herbs are also often used to season and enhance the flavor of this dish.
There are some people who always make their own soup from scratch at home, while others prefer the convenience of canned cream of chicken soup.
No matter which way you enjoy it more, cream of chicken soup is packed with a flavorful, buttery flavor, and creamy consistency.
However, store-bought cream of chicken soup is usually well-known for its high level of sodium as well as cholesterol and preservatives.
Cream of chicken soup can be eaten as a single dish.
If you buy it from a grocery store, you only need to pour it into a bowl, reheat, and serve immediately.
It is also easy to adjust the consistency of the dish per your preference.
Flour and cream will help thicken the texture, while liquid like milk, stock, or water will make it more watery.
This creamy soup is also often used in casseroles recipes, or as a base for other soups and stews.
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Storing And Making Ahead
Making this gluten-free condensed soup substitute ahead of time is an easy way to prep for the holidays or just any night you want to be able to easily whip up a casserole.
This gluten-free condensed soup can be stored in the refrigerator in an airtight container for up to three days.
If you want to store it longer than that, I suggest freezing the soup. Be sure to leave space in any container you are using to freeze for the soup to expand.
To use from frozen, let the frozen soup thaw in the fridge overnight. You also warm it up faster by placing it in a small saucepan over medium-low heat and string it just until it thaws.
Why Youll Love This Recipe
When my daughter Cali was diagnosed with a wheat and dairy intolerance years ago it took some adjusting. It was almost like learning to cook all over again. One of the biggest challenges was taking some of our family favorite recipes and adapting them so that Cali could eat them.
After a little experimenting I was able to come up with a gluten free and dairy free cream of chicken soup that tasted great and worked perfect. You can use it in any recipe that calls for cream of chicken, cream of celery or cream of mushroom soup.
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How To Make Gluten Free Cream Of Chicken Soup From Scratch:
1. First, mix together the chicken broth, milk, and cornstarch in a small saucepan. Keep whisking until the cornstarch is dissolved and everything is well combined.
2. Second, add the seasonings and mix everything together.
3. Next, cook the mixture over medium heat. Keep stirring constantly until the mixture is bubbling. This takes about about 3- 5 minutes.
4. Finally, reduce the heat to medium-low and keep cooking until the mixture is very thick. This normally takes about about 5 minutes.
5. That is it! Just remove from the heat and use as normal in any recipe that calls for cream of chicken soup.
Try Homemade Gluten Free Cream Of Chicken Soup
You will love how simple it is to make. It tastes amazing and costs a fraction of the cost of store bought! It tastes better too.
I love that it will keep for up to a week in the fridge. Sometimes, I will make it on the weekend to have ready for a busy week.
It is so simple and makes any recipe taste amazing. I cant wait for you to try this quick and easy gluten free soup recipe.
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How To Make Easy Taco Soup:
How to Make Slow Cooker Taco Soup:
How to Make Instant Pot Taco Soup:
Dont forget to rate this recipe and leave a comment below if you give this recipe a try!
- Prep Time:10 min
Campbells Cream Of Chicken Soup Ingredients:
Chicken stock, modified cornstarch, vegetable oil, cream, wheat flour, chicken meat, chicken fat, contains less than 2% of: salt, whey, dried chicken, monosodium glutamate, soy protein concentrate, water, yeast extract, natural flavoring, beta carotene for color, soy protein isolate, sodium phosphate, celery extract, onion extract, butter, garlic juice concentrate.
There is also a contains note that says contains: wheat, milk, soy.
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How To Make Gluten Free Cream Of Chicken Soup
Using This Recipe To Make Cream Of Chicken Soup
Once you have the condensed recipe made, making a warm, comforting bowl of homemade cream of chicken soup is quick and easy! Below is a fast version made from the condensed soup, or check out my gluten-free cookbook for a heartier, homemade recipe.
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How Do You Store Leftovers And Does It Freeze Well
Yes, you can absolutely freeze it! Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them. Really, an airtight container will work for storing leftovers.
Can I Use Something Different Than Cornstarch To Thicken It
While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldnt recommend coconut or almond flour as this will not thicken your soup.
If you dont mind making this non-gluten-free, Pinch of Yum has a fun and easy take using traditional flour.
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Why Youre Going To Love This Gluten
Easy to Make – With only a few pantry ingredients, this gluten-free cream of chicken soup is done in just 20 minutes.
No nasties – Making soup from scratch removes additives, sodium and chemicals.
Why This Recipe Is So Good
This Cream of Chicken Soup is super fantastic because it is filled with so much of that savory flavor you crave AND it is gluten-free.
Creamy and flavorful, this Gluten-Free Cream of Chicken Soup base is perfect for ALL of your soups and casseroles. This recipe is super easy, too, allowing you to have a peace of mind while in the kitchen. If you have a ton left over, pour the soup in some mason jars to store in the deep freezer.
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How To Make Dairy Free Cream Of Chicken Soup
To make it dairy-free, just use olive oil instead of the butter and use a dairy-free milk .
How do you make vegetarian cream of chicken soup?
You can also make a vegetarian substitute for cream of chicken soup by using vegetable broth and omitting the chicken.
This is such a good recipe to have handy! You’ll find places to use it all the time.
It only takes 5 minutes to make your own gluten-free cream of condensed soup, and now you are not limited by condensed soup containing recipes.
What recipe are you going to try your homemade gluten-free cream of condensed soup in first?
Gluten Free Chicken Soup Tips
This recipe tastes best if you make it with homemade chicken broth, its a much richer flavor. That said you can absolutely use store bought chicken stock or broth, just make sure its gluten free.
I think the taste of the finished soup is much better when the cooked chicken is blended into the soup. If you still like to have chunks of chicken then you could simply blend half the chicken into the soup and then stir in the remaining chicken pieces.
If you cant find ready cooked rotisserie chicken thats gluten free then you can roast a large chicken thigh in your oven which will take about 40-50 minutes at 375Â°F. Once its cooked remove the skin and cut the meat off the bone. One large chicken thigh is enough cooked chicken for this recipe.
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The Best Panera Bread Soups
I have so many memories of going to Panera Bread with my friends throughout my teenage years and getting the You Pick Two. I would always get the Cream of Chicken & Wild Rice Soup + half of a sandwich, or a salad, depending on the day.
Panera Bread soups have always been a cold-weather favorite of mine, and I am so excited about this easy, healthier, and dairy-free version!
Great Value Cream Of Chicken Soup Ingredients:
Chicken stock, wheat flour, chicken fat, chicken meat , modified food starch, contains less than 2% of: cream, salt, soybean oil, sea salt, potassium chloride, whey, soy protein concentrate, cooked mechanically separated chicken meat, monosodium glutamate, yeast extract, natural flavor, cornstarch, beta carotene , maltodextrin, lactic acid.
Theres also a note that says contains milk, wheat and soy.
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How Do You Make Gluten Free Cream Of Chicken Soup
First, saute your chicken in the oil or butter.
Even if you uare using already cooked chicken, this will help to flavor your cream of chicken soup.
Add your gluten free flour to the oil and chicken to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
Youre still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your cream of chicken soup from tasting like a floury paste.
Then add the broth and milk and bring it to a simmer.
Let it simmer until thickened,
It will thicken up even more as it cools.
Now your gluten free condensed cream of chicken soup is ready to use in all your favorite recipes!
Are Progresso Soups Gluten Free
Progresso makes a variety of canned soups that the company says are gluten free, and you can view the most up-to-date list of gluten-free selections on the companys website.
Please note that according to the Progresso website, many of its soups are certified gluten free and the brand says it is a proud partner of the Celiac Disease Foundation.
However, I have read many Progresso soup can labels and have not found one certified gluten free claim or mark. I reached out to Progresso for comment and will update this article when/if I hear back from the company.
The gluten-free Progresso soup varieties labeled gluten free directly on the can include the following 18.5-19 ounce cans of soup with the signature blue label:
At least the Nima Sensor didnt find gluten in the Gluten-Free Homestyle Chicken soup!
Knowing what you know now, you should enjoy Progresso soups at your own risk knowing some may varieties may contain traces of gluten, some do not.
If youre questioning the accuracy of the Nima Sensor, please know that its widely criticized for being too accurate that is, it can detect gluten below the 20 parts per million legal limit set forth by the FDA.
While Progresso soups may contain less than the legal limit, it may contain 18-19 ppm of gluten, and by my standards, thats not good enough. The Nima Sensor critics will disagree, but the facts dont lie.
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Is Canned Cream Of Chicken Soup Gluten
Is Campbell’s cream of chicken soup gluten-free? No, Campbell’s cream soups are not gluten-free. Most store-bought canned cream of chicken, cream of mushroom, and even cream of celery soups are not gluten-free.
These soups typically use flour as a thickener which makes them not gluten-free.
Few brands make some cream soups gluten-free version, but nothing comes close to homemade out of all the ones I have tried.
How To Make Gluten Free Cream Of Mushroom Soup
Next is instructions for the creamy, dreamy condensed mushroom soup. Honestly I could eat this mushroom soup all on its own. It is SO luscious!!
- Step 1: Heat extra virgin olive oil in a small saucepan over medium-high heat then add minced mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5 to 7 minutes. Transfer the mushroom mixture to a bowl then set aside.
- Step 2: Return the saucepan to the stovetop then lower the heat to medium. Melt butter inside then sprinkle in gluten-free flour and whisk for 1 minute. Slowly pour in splashes of chicken or vegetable broth while whisking to create a smooth sauce.
- Step 3: Pour in milk and seasonings then turn the heat up to medium-high to bring the soup to a simmer while whisking constantly. Lower the heat to medium then cook while whisking for 3 to 4 minutes, or until the soup is thick.
- Step 4: Turn off the heat then stir the mushroom mixture back into the soup. All set!
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My Favorite Method For Cooking Plain Skinless Boneless Chicken Breasts
Place the raw breasts in a lined or greased casserole dish. Drizzle them lightly with olive oil, sprinkle lightly with salt and freshly ground black pepper, and cover completely with parchment paper placed directly on top of it, covering the chicken completely.
Preheat your oven to 400°F. Place the dish in the hot oven and cook for about 20 minutes or until an instant-read thermometer inserted into the thickest portion of each breast reads at least 165°F. Allow to rest outside the oven, still covered, for 10 minutes before dicing.
Can I Freeze Cream Of Chicken Soup
You can absolutely freeze cream of chicken soup.
In fact, you can make a double or triple batch and freeze it for later, which is a huge time saver.
To freeze cream of chicken soup, pour the cooled gluten free chicken soup into freezer bags and squeeze out all the air.
Lay flat and freeze until solid, and then you can position your frozen cream of chicken soup wherever youd like in the freezer.