4/3/10

Condensed Cream of Chicken Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions.
Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful.
You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc.

Condensed Cream of Celery Soup
Condensed Cheddar Cheese Soup Substitute

Condensed Cream of Mushroom Soup Substitute 

Condensed Cream of Chicken Soup Substitute


I freeze leftover chicken broth from where I've boiled chicken, or from where I've used part of a can, in 1/2 cup portions, just to use in this recipe. Simply pour 1/2 cup of broth into a small plastic container, leaving room for the broth to expand as it freezes. Once the broth is frozen, pop it out of the plastic container and put into a gallon-sized zippered plastic freezer bag. This one bag will hold several of these 1/2 cup portions of frozen broth. When you're ready to make Condensed Cream of Chicken Soup Substitute, simple remove one of the portions and thaw in a sauce pan over low heat, or zap in the microwave.

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add broth and milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add salt and pepper.

Reduced-Fat Version - Condensed Cream of Chicken Soup Substitute

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup fat-free milk
salt and pepper, to taste

Melt butter in a saucepan over medium-low heat; add flour and a bit of the milk, whisking until smooth and bubbly. Remove from heat; gradually add broth and remaining milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add salt and pepper.

3 comments:

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  2. Thanks so much for these condensed soup recipes!!! Been waiting for a healthier sub for that Ucky canned versions with so many additives,salt ect. for a long tim

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  3. Hi! How does your recipe compare in quantity to a can of the processed stuff (ie like Campbell's)? Like, is your recipe as stated above equal to one regular 10ish oz can?

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Thanks for sharing! I love comments!