Condensed Cream Of Chicken Soup Substitute Gluten Free Recipes

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CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE - GLUTEN-FREE



Condensed Cream of Chicken Soup Substitute - Gluten-Free image

A Roben Ryberg recipe for a substitute that can be used in any recipe call for one (10 3/4 ounce) can of cream of chicken soup. Cna be made in advance and stored in the fridge for a couple of days. For Aussies, Massell brand stock cubes are gluten-free. This recipe is intended for a substitute to be used in recipes and not for a stand-alone soup

Provided by Jubes

Categories     Free Of...

Time 20m

Yield 1 can (10 3/4 oz) equivelent, 1 serving(s)

Number Of Ingredients 5

2 ounces boneless chicken (any kind of pieces)
3 tablespoons butter
1 cup milk
7 teaspoons cornstarch or 7 teaspoons potato starch
1 gluten-free chicken bouillon cube

Steps:

  • Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
  • Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
  • While stirring, bring the pot to the boil and allow the mixture to thicken.
  • Can be used in any recipe calling for condensed chicken soup.

Nutrition Facts : Calories 665.3, Fat 52.6, SaturatedFat 30, Cholesterol 168.8, Sodium 1420.1, Carbohydrate 29.1, Fiber 0.2, Sugar 0.7, Protein 19.6

EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE



Easy Gluten Free Cream of Chicken Soup Recipe image

Learn how to make gluten free cream of chicken soup recipe. This gluten free cream soup base is so simple. Gluten free substitute for cream of chicken soup.

Provided by Eating on a Dime

Categories     Soup

Time 6m

Number Of Ingredients 6

3/4 cup milk
3/4 cup chicken broth
3 Tbsp corn starch
1/2 tsp salt
1/4 tsp pepper
1/4 tsp poultry seasoning

Steps:

  • Whisk chicken broth, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
  • Add seasonings and mix together.
  • Cook over medium heat, stirring constantly, until bubbling, about 3- 5 minutes.
  • Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes.
  • Remove from heat and use as a substitute for any recipe that calls for cream of chicken soup.

Nutrition Facts : Calories 271 kcal, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 1501 mg, Sugar 12 g, ServingSize 1 serving

GLUTEN-FREE CONDENSED CREAM OF CHICKEN SOUP



Gluten-free Condensed Cream of Chicken Soup image

It only takes about five minutes to make your own gluten-free condensed cream of chicken soup! This easy homemade substitute for canned condensed soup is a great recipe to have in your back pocket! Use it in all of your favorite casserole recipes! This recipe is easy to customize with flavor swaps for cream of celery or cream of mushroom. Also, find substitutions for dairy-free and grain-free versions!

Provided by Katie | Wheat by the Wayside

Categories     Sauces

Time 10m

Number Of Ingredients 6

3 Tablespoons butter
3 Tablespoons sweet rice flour or potato starch
3/4 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Melt butter in a small saucepan over med-low heat.
  • Sprinkle sweet rice flour over the butter. Season with salt and pepper. Whisk and let bubble for 2 minutes.
  • Gradually whisk in the chicken broth and milk.
  • Allow the mixture to cook and bubble until very thick, whisking frequently, about 5 minutes.
  • Remove from heat. Use in recipe or store in the refrigerator for up to 3 days.

Nutrition Facts : ServingSize 1 recipe, Calories 523 kcal, Carbohydrate 30 g, Protein 10 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 108 mg, Sodium 610 mg, Fiber 1 g, Sugar 9 g

GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE



Gluten Free Cream of Chicken Soup Recipe image

Gluten Free Cream of Chicken Soup is wonderful for people with a gluten intolerance. It also can be adjusted for any dietary needs.

Provided by Brianna Hobbs

Categories     Copycat

Time 10m

Number Of Ingredients 10

3 tablespoons butter, or olive oil
3 tablespoons rice flour
3/4 cup chicken broth, or vegetable broth
1/2 cup milk, dairy or non-dairy
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt and pepper, to taste
1/4 cup cooked shredded chicken, or chopped
1/4 cup diced celery
1/4 cup chopped white mushrooms

Steps:

  • Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown. Add the broth and milk while whisking and bring to a boil. Boil until thickened. Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

Nutrition Facts : Calories 139 calories, Fat 9 g, Carbohydrate 8 g, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 2 g

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER



Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories     Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

  • Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

CREAM OF CHICKEN SOUP SUBSTITUTE



Cream of Chicken Soup Substitute image

This homemade Cream of Chicken Soup Substitute is creamy, flavorful, and tastes SO much better than the can! Best part is, it only takes 10 minutes to make! Makes the equivalent of one (10.75 oz) can.

Provided by Lauren Allen

Categories     Main Course     sauce     Soup

Time 10m

Number Of Ingredients 9

1 cup milk (, cold)
2 Tablespoons cornstarch
1 1/2 Tablespoons butter
1 teaspoon chicken bouillon paste (, or one cube)
1/2 teaspoon salt
⅛ freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
⅛ teaspoon dried parsley flakes

Steps:

  • In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
  • Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
  • Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

Nutrition Facts : Calories 339 kcal, Carbohydrate 27 g, Protein 9 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 1889 mg, Sugar 12 g, TransFat 1 g, Fiber 0.3 g, UnsaturatedFat 7 g, ServingSize 1 serving

GLUTEN FREE CREAM OF CHICKEN SOUP



Gluten Free Cream of Chicken Soup image

Easy gluten free cream of chicken soup to substitute for canned condensed cream of chicken soup in all of your favorite recipes. It takes only 10 minutes to mix this up on the stove, and it is creamy and delicious. It is also delicious by the bowl.

Provided by © Flippin' Delicious 2020

Categories     gluten free soup recipes

Time 5m

Number Of Ingredients 7

3 tablespoons Butter, Or olive oil
3 tablespoons Rice Flour
3/4 cup Chicken Broth, Or vegetable broth
1/2 cup Milk, Dairy or non-dairy
1/4 teaspoon Dried Parsley
1/4 cup cooked shredded chicken
Salt and Pepper, To taste

Steps:

  • Melt the butter in a saucepan over medium heat. If using, add the chicken and sauté until the chicken is warm.
  • Add the rice flour and whisk until the flour just starts to brown.
  • Add the broth and milk while whisking and bring to a boil.
  • Boil until thickened.
  • Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

Nutrition Facts : Calories 169 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CONDENSED CREAM OF SOUP SUBSTITUTE



Condensed Cream of Soup Substitute image

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

Categories     < 15 Mins

Time 10m

Yield 1 can, 3-4 serving(s)

Number Of Ingredients 5

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat milk or 1/2 cup nonfat milk
salt and pepper

Steps:

  • 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

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP



Homemade Condensed Cream of Chicken Soup image

Easy substitute for condensed cream of chicken soup in recipes. Change the broth, change the soup.

Provided by mrjonesv2

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 15m

Yield 2

Number Of Ingredients 5

3 tablespoons salted butter
3 tablespoons all-purpose flour
½ cup chicken stock
½ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
  • Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
  • Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 12 g, Cholesterol 51.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 176.1 mg, Sugar 3.1 g

GLUTEN-FREE CREAM OF CHICKEN SOUP {DAIRY-FREE OPTION}



Gluten-Free Cream of Chicken Soup {Dairy-Free Option} image

Homemade Gluten-Free Cream of Chicken Soup is a filling and delicious meal. It's also perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free option.

Provided by Audrey from Mama Knows Gluten Free

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 10

2 tablespoons butter (dairy-free use Smart Balance of Earth Balance butter)
1/2 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon thyme
pinch nutmeg (optional, but so good!)
6 tablespoons gluten-free all-purpose flour (I like Pillsbury gluten-free)
2 cups gluten-free chicken broth
2 cups chopped cooked chicken
1 cup milk (dairy-free use almond, cashew or coconut milk)

Steps:

  • In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.
  • Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic.
  • Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
  • Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
  • Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 11 g, Protein 32 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 111 mg, Sodium 883 mg, Fiber 1 g, Sugar 3 g

CONDENSED SOUP SUBSTITUTE



Condensed Soup Substitute image

This simple recipe from centercutcook.com is a substitute for casseroles that call for condensed soup, whether cream of mushroom or cream of chicken. The soup takes just a few moments to whip up and is equivalent to 1 can (14 oz.) of soup. I was super pleased with the no-hassle.Note: I used 2% milk, but you could use 1% or whole milk. I am not sure how skim milk would do. Use gluten free flour for those who are gluten sensitive and low-sodium broth if you need to cut back on the salt. You could even make this cream soup vegetarian friendly by using vegetable broth.

Provided by admin

Number Of Ingredients 6

2 tbsp butter
3 tbsp flour
1/2 c milk
1/4 tsp salt
1/4 tsp pepper
1/2 c chicken broth

Steps:

  • Melt butter in saucepan, then whisk in flour. Let simmer for 1-2 minutes.
  • Slowly add milk and broth to the butter and flour. Whisk until mixture thickens and flour is absorbed. Let simmer for 1-2 minutes.
  • Season with salt and pepper.

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