Canned Cream of Chicken Soup substitute
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 107.3
- Total Fat: 0.6 g
- Cholesterol: 3.0 mg
- Sodium: 662.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.3 g
- Protein: 7.1 g
IntroductionI use this when a recipe calls for canned cream of chicken soup. I use this when a recipe calls for canned cream of chicken soup.
1 1/2 cup skim milk
1/4 cup all purpose flour
2 teaspoons chicken Better than Bouillon soup base
This recipe doubles, triples or quadruples well.
To make cream or mushroom, broccoli, onion, celery or whatever, just steam a half cup of minced vegetables and add to the recipe when you begin stirring.
Stay with this, stirring constantly, because it will scorch or stick easily.
2. Stir the flour and soup base into the remaining milk and blend together by whipping with a fork.
3. Add flour mixture to milk and heat while stirring constantly until it reaches the consistency of canned cream of chicken soup.
Serving Size: Makes 1 1/2 cups which is equivalent to a can
Number of Servings: 2.5
Recipe submitted by SparkPeople user JENNYFAYE55.