Recipe by KateL
Entered for safekeeping. Diabetics and heart patients need to watch their carbs and their sodium, but they still need to eat, and cream of chicken soup is satisfying and useful for other recipes. This has been adapted from the American Heart Association Low-Fat, Low-Cholesterol Cookbook of 1989. This will replace one can of condensed cream of chicken soup.
Top Review by rosie316
I made this prior to using in a completed dish. It tasted okay, but I truly miss the salt. I used it in a recipe that called for "Cream of Chicken soup" and it worked pretty well. I would probably rate it slightly lower, except that I'm rating on the entire purpose of this recipe. I used "Swanson Less Sodium, Fat Free chicken broth". I also used just one 4 oz boneless, skinless chicken breast. The only substitution I made was that I used vegetable oil instead of Canola oil. It does have a bit of an off taste and texture, but maybe that is to be expected. Very basic ingredients that are easily available (and I did use "Butter Buds") and quite easy to make. I will state that it is a good substitute for anyone who is cautious about their sodium intake and/or have medical issues. I would highly recommend this recipe to all that have the need for such. For myself, however, I will stick with the Campbell's canned. I will try this again after the holiday (just to see if I messed something up in combining the ingredients). Thanks for posting this recipe for those that need such an alternative. (Made for PRMR)
- 1 cup sodium-free chicken stock (preferably 1 cup of Maureen's Chicken Broth With Very Low Sodium #335057)
- 1 bay leaf
- 1⁄4 lb boneless skinless chicken breast (all visible fat removed)
- 1 tablespoon canola oil
- 3 tablespoons all-purpose flour
- 1⁄3 cup nonfat milk
- 1 tablespoon Butter Buds (butter granules)
- black pepper, to taste
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
- Add chicken. When stock begins to simmer again, reduce heat to simmer.
- Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
- In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
- Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
- Removed from heat. Remove and discard bay leaf.
- Pour soup into a blender and blend until smooth.
- Add cooked chicken and garlic powder to blender, and blend until pureed.