Cream of Chicken Soup Substitute
This Cream of Mushroom Soup Substitute is easy to make and gluten free. This homemade version is 2 cans worth of the condensed and freezes perfectly.
Servings: 2
Cost: 1.50
Ingredients
- 2 Cups Cold Milk
- ¼ Cup Cornstarch
- 3 TBS Butter
- 2 tsp Gluten Free Chicken Bouillon
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
- ¼ tsp Dried Thyme
- ¾ tsp Salt
- 1/4 tsp Black Pepper
- ½-¾ Cup Shredded or Diced Cooked Chicken or 1 5 oz Can of Chicken
Instructions
- In a small saucepan, whisk together the milk and cornstarch.
- Over medium heat, add the remaining ingredients, except for the chicken and whisk until mixed.
- Whisk frequently as the butter melts.
- Continue whisking occasionally and let the mixture come up to a boil.
- Once boiling, simmer until thickened. About 30 Seconds to 1 minute.
- Remove from heat and stir in the Chicken.
- Divide the mixture in half for using and/or storing.
- Use one half of the recipe to substitute for one can of condensed soup in your recipes.
Video
Notes
This recipe makes 2 “cans” of condensed soup. I find it easier to make it once and have on hand for later. Simply cut the ingredients in half to make a single can amount.
Using Canned Chicken – Use a 5 oz. can of chicken in place of shredded chicken. Drain the chicken and break it up with a fork before adding it to the soup. It works just as well as shredded chicken.
To Store the Soup
Refrigerator Storage – Store in a covered container and use within a few days. If time allows, bring the soup to room temperature. The soup thickens after refrigeration, so give it a good mix before adding it to your recipe.
Freezer – Place into a freezer bag or container. If using a container, place a small piece of plastic wrap directly on the soup. It helps to prevent ice crystal formation on top of the soup. Label the container and freeze. When ready to use thaw before using. Give it a good mix before adding it to your recipe as it will have thickened.