Look what’s in a can of Campbell’s Cream of Chicken soup…
Chicken Stock, Modified Food Starch, Chicken Fat, Wheat Flour, Chicken Meat, Cream (Milk), Contains Less than 2% of: Salt, Vegetable Oil, Whey (Dehydrated), Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Mechanically Separated Chicken (Dehydrated), Flavoring, Vegetable Oil, Beta Carotene for Color, Sodium Phosphate, Soy Protein Isolate, Chicken Flavor, Chicken (Dehydrated), Celery Extract, Onion Extract, Butter (Cream, Annatto).
Sounds yummy, right? Use this substitute in any recipe that calls for a can of condensed cream soup, like Susie’s Chicken Divan.
Ingredients:
- 1 Tb. butter
- 3 Tb flour
- 1/2 Cup low sodium chicken broth
- 1/2 Cup low fat milk
- 1/2 Teaspoon onion powder
- Salt and pepper
Directions:
Melt the butter in a medium saucepan over medium low heat.
Stir in flour. Keep stirring until smooth and bubbly.
Remove from heat and whisk in the chicken broth and milk a little at a time, stirring to keep smooth. Return to heat. Bring to gentle boil, stirring constantly until it thickens. Add salt and pepper to taste.
Notes: You may need to add additional salt to whatever recipe you are using this for. Recipes usually consider that Cream of Chicken soup has a ton of MSG and salt. This substitute does not.
For a little stronger chicken flavor, add 1/2 teaspoon Better Than Bullion and for additional flavor add: Celery seed, garlic powder or other spices.
