Healthy Cream Of Chicken Soup

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Cream Of Mushroom Chicken Casserole

Cream of Chicken Soup

If you’re searching for a chicken recipe that feels more like a complete meal, then the cream of mushroom chicken casserole may be the way to go. This casserole dish combines chicken, rice and the cream of mushroom soup to create this one-dish meal. All you have to add are the veggies.

This recipe is also inspired by a cream of mushroom chicken and rice recipe featured on Campbell’s Kitchen and takes about an hour from prep to table.

Ingredients:

  • 1 can condensed cream of mushroom soup
  • 1 cup water
  • 3/4 cup uncooked long-grain rice
  • 1/4 teaspoon of pepper
  • 1 1/4 pounds of skinless, boneless chicken breasts

Directions:

  • Preheat oven to 375 degrees Fahrenheit.
  • Combine the soup, water, rice and pepper in a 11x8x2-inch baking dish.
  • Place chicken over soup and cover dish with aluminum foil.
  • Bake in the oven for 45 minutes, or until the chicken has cooked to an internal temperature of 165 degrees Fahrenheit and rice is tender.
  • Let stand for 10 minutes before serving.
  • Serves 4

    For a side dish, consider sauteed fresh baby spinach or green beans.

    How To Make Condensed Cream Of Chicken Soup

    To make this homemade condensed cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you.

    To increase the flavor the soup, I use rendered chicken fat to make the roux and then made a quick homemade chicken stock using chicken thighs. The results are extraordinary, and make a soup worthy of eating as its own meal.

    You’ll need four bone-in, skin-on chicken thighs to render enough fat for the roux and to make a rich stock, but you don’t actually need all of the meat for the recipe. If Im making this to replace canned cream of chicken soup in another recipe, I use two chicken thighs in the soup and save the rest for another use. However, if Im making the soup as a meal on its own, I add all of the meat.

    How Do You Make Cream Of Chicken Soup From Scratch

    There are many tried and tested ways of making cream of chicken soup. Heres a basic version that can be easily altered to suit you:

    • Step1: Using a small saucepan, melt 3 tablespoons of butter over a medium heat.
    • Step 2: After about two minutes the butter should be fully melted. Whisk in 24 g of white flour and continue to cook until the mixture is fully mixed and started to thicken.
    • Step 3: Mix in 118 ml of chicken stock and 118 ml of milk and stir well until everything is fully mixed in.
    • Step 4: Still on a medium heat, bring the mixture to a simmer until it thickens. This should take up to seven minutes. Make sure you mix continuously as it simmers to stop the mixture from sticking.
    • Step 5: Remove the saucepan from the stove once it is as thick as you want it. Add salt and pepper to taste and stir well.
    • Step 6: If you want to eat the soup straight away make sure it is piping hot all the way through before removing from the heat and transfer it to a bowl of your choosing. If you plan to use it at a later date transfer it to a refrigerator safe container and use within three days.

    This is just a basic recipe, if you want to add more flavors and textures add in some cooked chicken pieces and vegetables such as leeks, carrots or celery and season with parsley.

    Also Check: Campbell’s Tomato Soup Sloppy Joe Recipe

    Cheesy Ham And Potato Soup

    So we go homemade because not only is making these popular creamy soups at home a cinch, but its so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.

    Ok a couple notes:

  • Make these soups up to several days ahead of time. This is especially helpful around the holidays when youre prepping for a big meal in advance.
  • The recipe for Cream of Chicken Soup makes ~10oz ie the same amount as a small sized can of store bought soup.
  • The recipe for Cream of Mushroom Soup makes ~14oz .
  • I generally DO NOT add water like the store-bought cans advise because the flavor is not too salty nor overpowering as is. The only reason I would add additional liquid would be to cook rice in a casserole for example.
  • Use these condensed soups in casseroles, soups, skillet dinners anywhere you need a flavor and thickening boost. Again, I dont usually dilute them but you can if youd like.
  • Edited to add: I have no experience canning food so I cant say if this recipe is a good candidate for canning or not.
  • You will be making these recipes for a lifetime lets get on with it!

    Can I Use The Leftover Turkey Or Chicken Carcass In This Soup

    45 Cal Creamy HEALTHY Soup

    Absolutley. It is not necessary for the great results of this recipe, but if you happen to have it, it is free added flavor to do so. Add the carcass to the soup when the other turkey or chicken is added and remove after the soup has simmered and before serving.

    For a few other of my favorite cold weather comfort foods, try:

    Don’t Miss: Knorr Vegetable Soup Mix Gluten Free

    You May Never Buy Cream Of Chicken Soup At The Grocery Store Again

    I love nothing more than a comforting soup, especially when snow is falling outside. Im also all about cooking with simplicity. As a busy mother of twoand with one on the wayI need quick, easy recipes that are also delicious. Of all the different types of soup, cream of chicken ticks off the all the boxes.

    Now, what comes to mind when you think of cream of chicken soup? Is it a can of glop? What if I told you that this substitute for canned cream of chicken soup will change your life? You can whip it up in 30 minutes, including prep. Its true!

    Healthy Soup Add Ins Cream Of Chicken Soup

    And heres what you need to make the healthy version of Cream of Chicken Soup.

    Yes, theres a smidge of butter there. We need a bit or oil to sauté all those veggies slowly to bring out the sweetness and intensify the flavour. Little trick for getting the most flavour out of veggies, especially essential when you want to make healthy food using less oil and more vegetables!

    You May Like: Red Potatoes And Lipton Onion Soup Mix

    All The Creamy Goodness Of Condensed Cream Of Chicken Soup But Made From Scratch With Whole Ingredients Use This Soup In Any Recipe Calling For Condensed Canned Soup Or Thin It Out With Some Broth And Eat It All On Its Own

      Eating Well,SaveurBon AppétitGritNew Prairie KitchenEpicurious

      Condensed cream of chicken soup has its time and place, like creamy chicken casseroles, pasta bakes, and especially these Cheesy Funeral Potatoes. Most recipes call for canned soup, but today, I’m sharing my recipe for making condensed cream of chicken soup entirely from scratch.

      This Soup Satisfies Period

      Healthy Chicken Nuggets with “Cream” of Broccoli Soup Recipe

      One bowl of this light & creamy chicken noodle soup leaves me satisfied for hours and I never feel like theres a huge brick in my stomach. This is the meal that keeps on giving because if you have a smaller family, there will be plenty of leftover soup to enjoy during the week. Serve in homemade bread bowls or alongside a batch of deliciously soft dinner rolls.

      And now the best part I calculated the calories and a 1 cup serving of this creamy chicken noodle soup is only 203 calories with 20 grams of protein. Cozy up with a bowl of 1.5 cups of soup and a big side salad for a satisfying protein-packed meal.

      • 1 medium potato, peeled and diced
      • 2 cups shredded roasted chicken*
      • 1 cup fat free half-and-half or whole milk*
      • 4 cups uncooked wide egg noodles*

      Also Check: Campbell’s Broccoli Chicken Rice Casserole

      How To Make Soup Full Of Flavour

      • Sear some succulent chicken thighs in a small amount of olive oil first.
      • Add your veggies.
      • Throw in some flour and milk.
      • Pour in some broth and simmer your ingredients until soft and tender, and the chicken is easily shredded.
      • Discard the bones add the chicken back into the pot with noodles and milk and watch the magic happen.

      Thick and creamy soup. Instead of noodles, you can add in zucchini noodles for a lower carb option, or sweet potato noodles for a healthier option. Whatever you choose, this soup simmering away on your stove will have you impatiently drooling.

      Cold And Flu Season With Kids

      I dread the birthday party seasons. And I figure that they come in two batches every year -peaking at around March and September. Which also happens to be the time when the dreaded cold or flu virus hits our home. Coincidence? I think not. Germs love attending kids birthday parties.

      I do my best to stop the spread of germs is the house by quarantining the infected child to their room for as long as possible ,.but chances are at least 4 out of 6 of us will get it.

      With most viruses, you just need to let them them run their course, but there are a few things that you can do to help speed recovery.

    • Boost Immunity: Keeping kids healthy during cold Season definitely helps them to recover faster. Healthy food, fresh air and exercise is a great place to start. An extra dose Vitamin C wont go amiss either, or try this really delicious Immunity Smoothie.
    • Mommy TLC: We have a Cold Recovery Routine in our home. It involves hot water bottles, mugs of hot chocolate, soft blankets and a smooth Cream of Chicken soup.
    • Read Also: Lipton Dry Onion Soup Mix Rice

      What Is Cream Of Chicken Soup Made Of

      Depending on the recipe, cream of chicken soup can be a super simple dish to make using only a few staple ingredients. At its most basic level, cream of chicken soup is generally made of milk, flour, butter, chicken stock and seasoned with salt and pepper to taste. Lots of people like to add in cooked chicken pieces for added flavor and texture as well as vegetables such as carrots, leeks, celery and parsley for a chunkier, more filling dish.Its best to cook from scratch, although it is available canned. However, this version contains high levels of sodium and preservatives making it pretty unhealthy and not as tasty.

      Low Sodium Cream Of Chicken Condensed

      Cream of Chicken Soup USDA

      Low Sodium Cream of Chicken soup is a must to make to stay within our sodium limits for a low sodium diet. Many recipes from soups, casseroles and other dishes use it as a base for the recipe. The great thing about this recipe is it is so easy to make from just a few basic ingredients. And if youre making a quick soup just add some diced chicken, celery and carrots and your favorite no salt seasonings. This recipe comes together in just a few minutes and you can ditch loads of sodium.

      If you would like to have a mushroom condensed soup be sure to see my Low Sodium Cream of Mushroom for your casseroles or other recipes!

      Typical sodium amount per serving from canned870 mg
      Sodium per serving for this recipe44 mg
      217

      Read Also: Potato Soup With Frozen Hash Browns

      Creamy Chicken And Mushroom Soup

      Yield:6 servings

      cook time:15 minutes

      total time:30 minutes

      So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish so quick and easy!

      • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
      • Kosher salt and freshly ground black pepper
      • 2 tablespoons unsalted butter
      • 8 ounces cremini mushrooms, thinly sliced
      • 1 onion, diced
      • 3 carrots, peeled and diced
      • 2 stalks celery, diced
      • 1/2 cup half and half, or more, as needed*
      • 2 tablespoons chopped fresh parsley leaves
      • 1 sprig rosemary

      Healthier Baked Chicken Dish

      Baked chicken with cream of chicken soup is a simple and tasty meal. But the canned soup used to create the creamy flavor is high in calories, fat and sodium. According to the USDA database, one can of condensed cream of chicken soup has 274 calories, 18 grams of total fat and 2,140 milligrams of sodium.

      The Dietary Guidelines for Americans recommends limiting daily sodium intake to 2,300 milligrams a day. That one can of soup contains almost your entire daily limit, so you’d get a quarter of your daily sodium in just one serving of the chicken dish. Getting too much sodium in your diet increases your risk of high blood pressure and stroke. Cream of mushroom soup has slightly less sodium, with 1,834 milligrams per can, but it’s still excessive.

      Instead of a cream of chicken soup recipe with chicken breast, create a healthy mushroom gravy by sauteeing sliced button mushrooms in oil over medium heat until soft, then add low-sodium chicken broth, chopped green onions, salt and pepper and bring to a boil and remove from heat. Pour your mushroom gravy over your chicken after it’s been in the oven for 15 minutes, then bake for another 15 minutes or until your chicken has reached 165 degrees Fahrenheit.

      Recommended Reading: Does Lipton Onion Soup Mix Have Gluten

      Gluten Free Cream Of Chicken Soup & Cream Of Mushroom Soup

      Use gluten free cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. This delicious, homemade swap couldn’t be simpler!

      This post may contain affiliate links.

      Im equal parts tentative and thrilled to share the recipes for Gluten Free Cream of Chicken Soup and Gluten Free Cream of Mushroom Soup with you!

      Tentative because, lets be honest, these homemade, healthier soups arent winning any beauty awards, but thrilled because omg! O.M.G. These soup recipes are going to change the holidays, especially, as we know it.

      Its hard to believe that Thanksgiving and Christmas are right around the corner. The change in weather is a bummer, but darn it am I a sucker for a good hand cutout turkey craft, plus I got the most darling copper jingle bell garland that I cant wait to hang above our stockings when the time is right.

      In the meantime, Im making soups. Thick and creamy, no-can-required cream of chicken and mushroom soups that are not only gluten-free but easily made dairy-free, and concocted from 100% fridge and pantry staples. The holidays are filled with reasons to create casseroles green bean casserole and Party Potatoes Deluxe immediately come to mind which usually call for store bought, canned creamy soups. A few problems though:

    • Store-bought condensed creamy soups are usually not gluten-free, and the GF ones can be hard to find/expensive.
    • We are a mess.

      Cream Of Chicken Soup

      Healthy & Creamy Chicken and Wild Rice Soup in the Instant Pot (No Heavy Cream)
      About 2.5 Servings Per Container
      Serving size1/2 Cup Condensed Soup
      Amount per serving
      490mg10%
      *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      IngredientsChicken Stock, Water, Modified Cornstarch, Wheat Flour, Cream, Chicken Meat, Contains Less Than 2% Of: Vegetable Oil, Seasoning , Salt, Dried Chicken, Natural Flavoring, Soy Protein Concentrate, Beta Carotene For Color, Yeast Extract, Chicken Fat, Soy Protein Isolate, Sodium Phosphate, Celery Extract, Onion Extract, Garlic Juice Concentrate. Contains: Wheat, Milk, Soy

      Recommended Reading: Sloppy Joes Made With Tomato Soup

      Cream Of Chicken Soup Recipe

      This site contains affiliate links. Please see Policies for more information.

      This is a healthy cream of chicken soup that can be made both dairy free and gluten free. A 21 Day Fix friendly cream of chicken soup that the whole family will love!

      I like finding ways to lighten up all of those delicious cream of type soups. The easiest way to do that is to remove the cream right?! But then how does it stay creamy?! Its magicOkay maybe its not actually magic but youll think its magic after you taste this healthy cream of chicken soup.

      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!

      Don’t Miss: Campbell Soup Recipes For Chicken And Rice

      Is This A Healthy Cream Of Chicken Soup

      Yes! This cream of chicken soup is actually made without using cream! Theres no cream in this soup which might seem a little impossible but its delicious and creamy and all without the unnecessary calories and fat that come along with heavy cream.

      Its also a really great alternative if you cant have dairy products or gluten! If you use a flour substitute and the almond milk this easily becomes both a dairy free and gluten free cream of chicken soup.

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