Low Sodium Cream Of Chicken Soup

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Homemade Cream Soup Mix

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Control the amount of sodium in cream soup by making your own cream soup mix from nonfat dry milk, cornstarch, white pepper and seasonings such as garlic powder and onion flakes or onion powder. If your diet allows a small amount of sodium, flavor the soup with dried low-sodium bouillon. Avoid garlic salt, which is very high in sodium. Store the mix in your refrigerator, and add water along with cooked potatoes, beans, mushrooms, cheese or onions to adapt the soup mix to casseroles or recipes.

Storing Your Low Sodium Cream Of Chicken

Sometimes when I make this Ill make a larger batch when I know I will be making a few meals requiring it in the future. I then pour the soup into a large muffin tin and then freeze it. When frozen simply pop them out and put them into a Ziploc bag and put them back in the freezer.

Then you can put it in a pot on low to thaw and warm it up. It may separate a little but just stir it back up a bit and Walah! You can then use it as a soup or incorporate into another dish.

What Ingredients Do You Need You Make Gluten Free Cream Of Chicken Soup

Making cream of chicken soup gluten free is quick and easy.

It takes less than ten minutes, and you only need a few ingredients.

To make gluten free condensed cream of chicken soup youll need:

  • Oil or butter. I like using olive oil because it adds a subtle fruity flavor, and is a healthy cooking oil. If you are making your cream of chicken soup with dairy, butter should be your first choice.
  • Cooked, shredded chicken. Leftover rotisserie chicken, or even drained canned chicken will work! You can also chop up some raw chicken and cook it until golden brown right in the pan.
  • Gluten free flour. The gluten free flour acts as the thickener to make the gluten free roux. I used my gluten free flour blend, but you can use just rice flour, or any gluten free flour blend in your pantry. Youll have best results if you use a gluten free flour that doesnt have xanthan or guar gum in it.
  • Broth. I used chicken broth however, if you prefer you can use vegetable broth.
  • Milk. I used an unsweetened plain coconut milk this time, but Ive used unsweetened plain almond milk in the past. You can also use dairy milk, or lactose free milk. As long as you dont use a sweetened vanilla flavored milk, you should be set.
  • Salt and pepper. Essential if you dont want your soup to taste bland.

Also Check: Campbell Soup Chicken And Rice Casserole

What Recipes Work With This Substitute For Canned Cream Of Chicken Soup

There are so many great ways to use this substitute cream of chicken soup! Add about 1 1/4 cups of milk, chicken broth or water to the base to turn it into soup. From there, you can add shredded chicken, vegetables or other toppings to make it a complete meal . It also makes a great addition to casseroles, such as Chicken and Rice Casserole. We also love it for entree dishes, with Creamy Italian Chicken or Chicken & Mushroom Alfredo.

Read Also: Olive Garden Never Ending Soup And Salad

Storing Reheating And Freezing Tips

Dishes By Michelle: Yummy in your tummy Chicken Pot Pie!

When storing soup, make sure it is cooled down to not warm up your fridge. Place the cooled soup in an airtight storage container in the refrigerator for up to 4-5 days.

You can reheat soup in a covered saucepan on the stove over medium-low heat until hot. But who has time for that? Just heat the chicken noodle soup in a microwave-safe bowl in the microwave for about two minutes. Stir halfway through the time. You may need to add a little more broth or water as the noodles will have continued to soak up the broth when stored.

If you freeze the soup it is best to portion it into serving size airtight freezer containers. You wont have to thaw a big block of soup unless you plan on that for later. Store for up to 3 months and then let thaw overnight in the refrigerator before reheating.

My Instant Pot

To make this awesome Instant Pot low sodium soup I used my 6 quart Instant Pot LUX60V3 6 in 1 . The Instant Pot multi-cooker, combines 6 kitchen appliances in one, pressure cooker, slow cooker, rice cooker, sauté, steamer, and warmer. This Instant Pot is one of the very few appliances that stay on my counter since I use it several times a week. Its super easy to use and clean.

A few of my other great soups to enjoy!

Also Check: Is Chefâs Cupboard Broth Gluten Free

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Thai Chicken Broccoli Soup

The home of fragrant stews and spicy broths, Thailand knows how to do soup.

Enjoy all those insanely tasty Thai flavors right in your own kitchen with this easy but exotic recipe.

Made in a low-sodium broth, its packed with tender chicken, green veggies, mushrooms, coconut milk, and a lot of herbs and spices.

Made with just 5 ingredients, this summer soup is a quick but delicious dessert.

A smooth blend of strawberries, yogurt, orange juice, and sugar, its irresistibly sweet and fruity.

Garnish with fresh mint and serve in tall glasses for a bright summer sundae.

Low Sodium Cream Of Mushroom Soup

Low Sodium Cream of Mushroom Soup is a must make for our low sodium diets. Many recipes for 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 1 cup water or unsalted chicken broth. Along with some diced onion, and celery and a sprinkle of your favorite no salt seasonings. This recipe comes together in just a few minutes and you can ditch loads of sodium.

Typical sodium amount per serving 410-870 mg
Sodium per serving for this recipe 53 mg
Calories per serving 102

The famous name brands cream of mushroom soups, I looked at, is loaded with sodium anywhere from 410 870 mg per 1/2 cup. And since most recipes call for an entire can you could be adding up to 4350 mg. of sodium to a recipe from just one can!! Sometimes you just have to shake your head as you wonder why there is so much sodium in our canned foods. With this Low Sodium Cream of Mushroom condensed soup, you no longer have to avoid all the wonderful casseroles and soups when so many recipes call for this ingredient.

  • Mini Bella mushrooms
  • Chopped mushrooms in bowl

Also Check: Substitute For Golden Mushroom Soup

How To Make Cream Of Chicken Soup

HEAT. In a medium saucepan set over medium heat, add the butter. Once melted, add the flour and whisk to combine.

THICKEN. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.

WHISK. Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.

SEASON & SIMMER. Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken. Let simmer for 6-8 minutes until thickened.

COOL. Remove from the heat and let cool. Use in recipe or store in an airtight container in the refrigerator for up to 5 days.

Tips For Making Your Mushroom Soup


There are so many ways beyond this basic recipe to make your Low Sodium Cream of Mushroom soup. One is you use sliced or pre-sliced mushrooms. I prefer mine in smaller diced pieces. Or you could dice up some onion along with pre-minced garlic to replace the onion and garlic powder. If youre making a plain mushroom soup I would do this. You can also add more mushrooms if you prefer.

Sometimes when I make this Ill make a larger batch when I know I will be making a few meals in the future. I then pour it into a large muffin tin and then freeze it. When frozen simply pop them out and put them into a Ziploc bag and put them back in the freezer.

Then you can put it in a pot on low and unfreeze and warm it up. It may separate a little, but just stir it back up a bit and walah! You can then use it as a soup or incorporate into another dish.

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Cream Of Chicken Soup

About 2.5 Servings Per Container
Serving size 1/2 Cup Condensed Soup
Amount per serving
490mg 10%
*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

Healthy Cream Of Chicken Soup

For the sake of putting the broth into practice, Im sharing the creamy white soup broth in the form of a healthy Cream of Chicken Soup today. So Ive added little bits of chicken, carrot, celery, capsicum/bell peppers and peas. Not an enormous amount because its not supposed to be a chunky, fully loaded soup though you absolutely could if you wanted to.

Im making it just like Heinz canned soup except with a fraction of the calories, preservative free, made from all natural ingredients!

The neutral flavour of zucchinis makes it ideal to use as a base for a super low cal savoury white soup broth!

You May Like: Campbells Chicken Cheese Casserole

Parks And Nash Tuscan Vegetable Bone Broth Soup

Sodium content: 390 mg per 1-cup serving

This bone broth-based soup provides under 400 mg of sodium per serving, thanks to the chef-created recipe that uses real vegetables for flavor. Although not canned, it is a shelf-stable, convenient, and rich solution when you need a quick cup of filling soup in the middle of a busy day. Simply add water to the soup powder and heat in the microwave for two minutes to enjoy a rich soup that provides 20 grams of protein and 4 grams of fiber to help keep you fueled and satisfied throughout the day.

Sodium content: 170 mg per 1-cup serving

Another non-canned option that is delivered right to your door, this soup is under 200 mg of sodium per serving and is ready to serve after heating. It is loaded with real pumpkin and butternut squash, two vegetables that help support heart health. In one study published in Scientific Reports, eating one additional yellow-orange vegetable resulted in a 23 percent heart disease risk in a certain population.

How To Make Slow Cooker Buffalo Chicken Chili


This chili is effortless to make in the crockpot with only a few simple ingredients. To make the chili, place some boneless chicken breasts in the slow cooker. Add chili beans, black beans, Rotel diced tomatoes and green chiles, cream cheese, ground cumin, chili powder, chicken broth, buffalo hot sauce, and ranch dressing mix. Cover the slow cooker and cook on LOW for about 6 hours. Remove the chicken breasts from the crock pot and shred with 2 forks. Add the chicken back to the slow cooker, stir, and serve.

Also Check: Rump Roast Crock Pot Recipe With Lipton Onion Soup

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Low Sodium Cream Of Chicken Condensed

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 canned 870 mg
Sodium per serving for this recipe 44 mg

Cream Of Broccoli Soup

Hereâs yet another âcream ofâ soup that you may just find in the back of your pantry, and it can serve as a stand-in for cream of mushroom soup in your recipe. According to the ingredient list available on the Campbellâs Soup website, this soup is made with sugar, dried onions, and mustard flour: it results in a savory, creamy base, with flecks of broccoli pieces.

When looking at your recipe and considering whether cream of broccoli soup will work well, keep in mind that Produce Made Simple says broccoli pairs especially well with other veggies like bell peppers, potatoes, onions, and spinach. Itâs also delicious with cheddar and parmesan cheeses, in egg dishes, and in stews and pasta dishes. It also adds a little dash of green to the dish! As far as measurements go, use an equal amount of cream of broccoli soup as your recipe calls for of cream of mushroom.

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Cream Of Chicken Soup Substitute

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No more of those store bought cans of condensed soup. Try this Homemade Cream of Chicken Soup Substitute Recipe.

I have literally boycotted so many recipes in the past for containing a can of cream of something soup. Mostly because I have read the ingredients on those cans and I am not the biggest fan. Instead of skipping out on recipes, I learned how to make my own Cream of Chicken Soup Substitute and it is AMAZING!

Low Sodium Substitute For Condensed Cream Soups In Casseroles

  • How to Make Creamy Potato Soup
  • Condensed cream soups are staples in many casserole recipes and for good reason, because the soups are convenient and they provide flavor and a rich, creamy consistency. However, condensed cream soups also add large amounts of unhealthy sodium. You can purchase low-sodium varieties of cream soups, or you can use other healthy alternatives.

    Also Check: Campbell Chicken And Rice Recipe

    Chicken Stock Made At Home

    As a suggestion, when I cook basic chicken breasts in my Instant Pot, I add 2 or 3 cups of water in addition to the chicken and spices. It produces a delicious fresh chicken broth with minimal sodium. After the liquid has cooled, Ill pour it into a liter container and keep it in the fridge. When preparing the dish, Herb Ox chicken bouillon sodium free may be used to boost the flavor of the chicken broth. Start with a teaspoon and add more to taste. Because it is not available in my local shops, I get it from Amazon, and it is well worth the money. There are no sodium versions of the beef and chicken tastes.

    Sodium-free herb-ox bouillon

    Low Sodium Black Bean Soup

    Thick, creamy, and packed with protein, this soup is a keeper.

    Its a prep-ahead, time-saver too. Just dig out a can of black beans from the pantry, and toss it into your slow cooker.

    Add onion, garlic, chopped bell peppers, and low-sodium broth, then set it and forget it.

    A few hours later, everything will be beautifully soft and blended.

    Garnish with fresh cilantro and a squeeze of zesty lime right before serving to really impress guests .

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    Simple Condensed Cream Of Chicken Soup Recipe

    Today I am showing you how to make your own homemade condensed cream of chicken soup.

    With the holidays just around the corner, this would be a great recipe to keep in your arsenal. Making this is so super easy that you may never buy the canned stuff again.

    You can use this in any casserole that calls for a can of condensed soup, such as my mushroom chicken.

    And it is made with a few simple ingredients.

    Amy’s Low Sodium Split Pea Soup


    Sodium content: 310 mg per 1-cup serving

    While this soup has a little over 500 mg of sodium per can, it has other redeeming qualities that makes it a dietitian favorite when it comes to heart health.

    This soup “has 510 mg of sodium per can, which equals about a quarter of the sodium content of most canned soups. It is high in plant protein, has veggies for added vitamins, and only 200 calories per can, 7 grams of fiber, no added sugar, and it tastes great!” says Cristina Svec, RD, a registered dietitian based in California.

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    Low Sodium Cream Of Chicken

    With this easy Low Salt Cream of Chicken soup, you can save hundreds of dollars on your sodium budget. Its also a great starting point for a lot of different dishes.

    Mode of Preparation Stop your screen from turning black.

    Time to prepare: 5 minutes

    Time to cook: 5 minutes

    10 minutes total

    • Optional: 1/2 teaspoon celery seed
    • Melt butter in a medium sauce pan over medium heat.

    • To make a roux, add flour to the pan and whisk together for approximately 2 minutes .

    • Whisk together the chicken broth and milk until no lumps remain.

    • Garlic powder, onion powder, celery seed, pepper, Mrs. Dash Table Blend, and sodium-free Herb Ox chicken bouillon

    • Bring to a boil, then cook, stirring constantly, until the sauce thickens, approximately 2 to 3 minutes.

    • Remove from fire and set aside to cool before using as a foundation for another dish, soup, or storing.

    Use the condensed soup base right away in a recipe or keep it refrigerated for up to a week in an airtight container. Freeze portions in muffin tins, then remove and freeze in Ziploc bags.

    calorie count: 217 kcal

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