Cooking Mommy: Cream of Chicken Soup

Friday, July 20, 2012

Cream of Chicken Soup

So I know this isn't the best picture in the world, but it's what I got. I hope to replace it with a better picture in the future. But for now, I wanted to get you the recipe. Have you ever looked at how many added ingredients are in cream of "whatever" soups? As I'm trying to eat less artificial stuff and now I actually cut gluten out of my diet due to some health issues, I needed to find a substitute for cream of chicken (or whichever kinds of soups). I used this in my chicken pot pie, and it turned out great. It is quite a bit thinner than the regular cream of chicken soup in a can, so just keep that in mind. This recipe will replace one can of cream of chicken soup. I did find this recipe on a gluten free website, but I left out the pepper. Unlike the cream of chicken soup you buy in a can, this one is wheat free, gluten free, soy free, and artificial junk free.

Ingredients
1 cup milk (I used 1%)
1 Tbsp butter or margarine
2 Tbsp cornstarch
1 cube chicken broth bullion (or 1 tsp granules) (make sure allergen free if needed) (you could also make this with vegetable broth to be totally vegetarian)
1/4 tsp pepper (optional, I left this out)

Directions
Combine all ingredients in a small pot and whisk together. Bring to a boil, reduce to medium, and stir constantly! This will suddenly thicken and will burn quick if you aren't stirring constantly. When it thickens suddenly, remove from heat and use in place of a can of cream of chicken or put in fridge for later use.

Weight Watchers Points: only 5 points for the whole thing which is a lot better than the cans.

No comments:

Post a Comment

Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.