Low Sodium Substitute For Cream Of Chicken Soup

Must Try

Low Sodium Cream Of Chicken Condensed

LOW SODIUM CREAM SOUP MIX RECIPE AND INSTRUCTIONS

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

Get The Right Texture

What if its too thin / thick?

  • If it is too thin, add in a slurry of cornstarch and water. Do this in equal parts, try 1 tablespoon of cornstarch and 1 tablespoon of water.
  • If it is too thick, add in extra milk or chicken stock.

How to keep from getting lumpy? The lumps in your soup could be from flour not being properly incorporated. This can be avoided by creating a flour slurry that you add to the stock. Take your flour and start adding the milk from your recipe until it forms a slurry. Mix your flour and milk until there are no lumps. Then add this slurry to your stock as well as any extra milk.

Is Cream Of Chicken And Chicken Broth The Same

Chicken broth has a very similar flavor to cream of chicken however the consistency is very different.Chicken broth is much thinner than cream of chicken and has a more watery texture while cream of chicken is generally thick and creamy.If you want a similar consistency to cream of a chicken a better alternative to use is sour cream because it is much more similar to cream in terms of consistency. To match the taste simply add chicken broth to the sour cream.

Read Also: Roast Beef Cream Of Mushroom

Try Sour Cream Or Plain Greek Yogurt

If you dont have other condensed soup options on hand or the time to make a homemade alternative, you can simply use sour cream or plain Greek yogurt with added seasonings.

Greek yogurt and light sour cream also make for an especially healthy cream of chicken soup substitute.

Add these to your dish to mimic the creaminess and consistency of cream of chicken soup.

Storing Reheating And Freezing Tips

Healthy Substitute for Cream of Chicken Soup

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 Chef’s Cupboard Broth Gluten Free

Cream Of Chicken Soup Substitute Number One

This method will make you the equivalent of one can of cream of chicken soup. You can split this into as many servings as you desire.

Ingredients:

  • Sugar: 2 g

Notes:

You should use 1 cup of this recipe to replace a 10.5 ounce can of cream of chicken soup. This recipe makes around two cans worth of soup, so you can store the other half away for a later date.

You can see from the nutritional information of this recipe that it is much healthier than canned cream of chicken soup. The calories are decreased as well as the total sodium.

Whats more, the amount of fat in the soup is much less than our other substitutes as well.

Cream Of Broccoli Soup

Here’s yet another “cream of” 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 Campbell’s 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. It’s 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.

Don’t Miss: Andy Warhol Campbell Soup Analysis

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.

Using As A Substitute For Condensed Soup

Homemade Condensed Cream of Chicken Soup
  • This recipe serves as a direct substitute for canned Cream of Chicken soup.
  • 1 batch= two cans of soup, each can is about 1 + 1/4 cups.
  • I recommend freezing these in can-sized portions, these Rubbermaid containers perfectly fit 1 can of soup so you can easily pull them from the freezer for cooking.

Read Also: Anderson Split Pea Restaurant

Dont Have These Ingredients

Weve been talking about these substitutes as though you have all of these ingredients in your kitchen, but what if you dont have a vital component?

If you dont have cream of chicken soup already for your casserole or other recipe, youre not going to want to go to the store for ingredients to make a substitute.

Alternatively, you might simply not want to make your own soup to put into your recipe. Were all about an easier life, right?

Making your own soup increases the cleanup time, as well as the time taken to make the dish overall. This doesnt appeal to everyone.

So, can you substitute cream of chicken soup for single ingredients that you might already have in your pantry? Or is it essential that you obtain a soup, either from the store or by making one?

Below are a number of single ingredients that you might have in your pantry, along with our advice whether you can use them for a cream of chicken soup substitute or not.

Sodium In Canned Cream Of Chicken

The famous name brand cream of chicken soup I looked at is loaded with sodium at nearly 870 mg per ½ cup. And since most recipes call for an entire can thats adding 4350 mg of sodium to your 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 Chicken condensed soup having just 44 mg of sodium you no longer have to avoid all the wonderful casseroles and soups. Being able to use this recipe as base ingredient called for in so many other recipes opens up a wide range of possibilities that were shut out when using condensed cream of chicken.

There are two ways to make you low sodium condensed cream of chicken. One is by making a roux which is cooking butter and flour for you thickener. This is the way I make it as I think it adds a fuller richer flavor. But if youre watching fat consumption also, you can replace the butter with olive oil for a healthier fat content. Or for the least amount of fat, just leave the butter out. Then add the flour to the liquids and cook as described. I have always made it with the butter though because I prefer a richer fuller soup.

Don’t Miss: Campbell’s Cream Of Mushroom Soup Gluten Free

Condensed Cream Of Soup Substitute

I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand, because its full of sodium, and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I’ve never tried this soup by itself, I only use it in recipes, and its a great substitute!!! The recipe always tastes better than when I use the canned stuff. Enjoy!

Provided by amievv821

Yield 1 can, 3-4 serving

Number Of Ingredients 5

1/2 cup low sodium chicken broth
1/2 cup low-fat milk or 1/2 cup nonfat milk
salt and pepper
  • Melt butter in a saucepan over medium-low heat.
  • Stir in flour keep stirring until smooth and bubbly.
  • Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
  • Return to heat. Bring sauce to a gentle boil cook, stirring constantly, until it thickens.
  • Taste and add salt and pepper, as needed.
  • Use in casseroles in place of condensed cream soups.
  • Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

Nutrition Facts : Calories 84.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 12.2, Sodium 63.8, Carbohydrate 8.2, Fiber 0.2, Sugar 2.2, Protein 3

More About Substitute For Cream Of Onion Soup Recipes

Campbells Condensed No Salt Added Cream of Chicken Soup ...
CREAM SOUP SUBSTITUTE FOR RECIPES – RECIPES THAT CROCK!

FromTotal TimeServings

  • Mix 1/4 cup of your broth with your flour and salt and pepper in a small bowl until smooth and set aside.
CREAM OF MUSHROOM SOUP SUBSTITUTE RECIPE | MOMABLES

FromCategoryCalories

  • In a pan, melt butter over medium-high heat. Add mushrooms and saute, stirring constantly, until the mushrooms have browned. Add the milk, and cream cheese and melt it until the mixture is cohesive and thick.
  • Use as you would use regular cream of soup except if youre adding it to a slow cooker, add it in during the final 30 minutes of cooking time.
CREAM OF ONION SOUP SUBSTITUTE | BERLY’S KITCHEN

FromCategoryCuisineTotal Time

  • Heat a medium saucepan over low-medium heat. Melt the butter in the pan, then add the onions. Stir the onions every couple of minutes until they begin to caramelize and brown slightly. After the onions caramelize a bit, add the broth, garlic powder, paprika, salt, and pepper. Stir to combine, and allow the broth to come to a simmer.
  • When the broth begins to simmer, pour in the milk and flour mixture and stir constantly until the soup thickens, about 3 to 5 minutes.
  • Use the soup in place of canned cream of onion soup in casseroles or other dishes. Store in the refrigerator for up to 4 days until ready to use.
HOMEMADE DRY ONION SOUP MIX SUBSTITUTE – MOMMY

FromServingsTotal TimeEstimated Reading Time

CONDENSED CREAM OF SOUP SUBSTITUTE RECIPE (KETO

FromCuisineEstimated Reading Time

Read Also: Cheesy Hashbrown Casserole With Cream Of Mushroom Soup

Homemade Condensed Cream Of Chicken Soup

    Next time instead of reaching for that can try this homemade condensed cream of chicken soup instead! Its made with simple ingredients, tastes so much better, and can replace the canned version perfectly!

    I couldnt make homemade condensed cream of mushroom soup without making a cream of chicken soup! And this version is just as good too!

    These are great recipes to keep in your back pocket for when you are in need of a can but ran out, or if you are looking for a healthier version of those cream of x soups!

    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

    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.

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

    How to make Low Carb Cream Of Mushroom 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

    How To Make A Bchamel

    In a small sauce pan, melt butter over medium low heat. Add flour to the pan, and whisk together to make a roux

    Add the liquids chicken broth and milk, and whisk together to smooth out the lumps. Note: True béchamel uses only milk for the liquids. We are adding the chicken stock/ broth for that chicken flavor.

    How To Make It

    See recipe card below this post for ingredient quantities and full instructions.

    Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.

    Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.

    Remove from heat. Add 1/3 of the chicken broth, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the rest. Temper the milk by microwaving it for 45 seconds, slowly add it to the saucepan and whisk to combine.

    Add the seasonings. Add to medium-high heat to thicken it back up.

    Whisk continuously as it increases in temperature and reaches near-boiling point. It will become very thick. Remove from heat immediately once its thickened. It will thicken even more as it sits.

    PRO TIP: Run the mixture through a fine mesh strainer to make it super smooth, just like a can of condensed soup.

    This strainer is also a perfect tool for making homemade chicken stock, or to run oil through if you want to reuse it after making a batch of fried chicken or french fries. Its a great investment in the kitchen.

    Read Also: How Much Is Endless Soup And Salad At Olive Garden

    Latest Recipes

    More Recipes Like This