Community Pick
Healthy Substitute for Cream of Chicken Soup
"From the Mayo Health Organization. This soup is intended for use in casseroles. It is low in fat and sodium."
photo by PaulaG
- Ready In:
- 6mins
- Ingredients:
- 7
- Yields:
-
6 cans soup mix
ingredients
-
Soup mix ingredients
- 2 cups nonfat dry milk powder
- 3⁄4 cup cornstarch
- 1⁄4 cup low-sodium instant chicken bouillon granules
- 2 tablespoons dried onion flakes or 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1⁄2 teaspoon pepper
directions
- Blend ingredients.
- Store in an airtight container at room temperature.
- When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water to equal 1 can of soup.
Questions & Replies
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hi. what if I wanted to use reg. fresh milk instead of dry milk powder, how much would I need to use? What is soup substitute? is it broth? Can i use chicken broth cubes instead of granules? if so how many?
Reviews
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I doubled this and it worked out to 13 ziplock baggies with 1/3 cup of mix each. The only thing I did differently is I omitted the chicken bouillon granules at first, and then added 1/2 tsp to each bag after separated. I only did this to further cut down on sodium. I made up a serving today for a casserole and it tasted great! Thanks for such a great and healthy alternative! -
This worked out beautifully for me. So glad I finally tried it. However, for our family's own preferences, I won't be adding the thyme to future batches. Not that I didn't like the flavor, just that the thyme didn't really go well with the Asian flavor of the dish I was making. Think I'll leave it out and add to separate dishes as needed. Thanks so much. -
This was awesome! I was halfway into making dinner when I realized the can of cream of chicken soup I thought was in the pantry had been used. Zaar saved me a trip to the store. It worked absolutely great. The only thing I will probably change next time is they thyme because I discovered my family doesn't particularly care for it. I will definitely be using this instead of the expensive & unhealthy canned versions. -
Thank you so much for this. I'm always searching for low sodium alternatives. Used this in a slow cooker chicken recipe and it turned out great. So easy - very happy to have this on hand. -
Just made this for the first time and it worked out great. The only problem I found as it was too thin and runny. I heated it up in some cooked ground beef for a casserole that I was making and it thickened up nicely. It either needs to be thickened by heating it up in a pan by itself or with something else that you are cooking. Try making with Herb Ox sodium free chicken granulated bullion by Hormel. This Herb Ox also makes great sodium free chicken broth.
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Tweaks
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Another great item to have that I got from the Zaar! Cream of chicken is N/A here so this is really a life and time saver! I used it in a corn chowder instead of the milk. Thanks for sharing! -
I've been looking for a healthy alternative for all those "hot dishes" I make for my family. The only change I made was I left out the bouillon granules and replaced the water with organic beef broth (to skip some more additives and preservatives). It turned out so yummy! I even used it to replace the cream of mushroom soup in my mom's cheesy potatoes recipe and it worked wonderfully! Thanks for posting such a great recipe!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
