Cream Of Chicken Soup - Substitute

[trying4faith]

Hi all,

I have a bunch of recipes that call for a can of cream of chicken soup. I'm also allergic to MSG. Which means that I usually skip all these recipes since I don't know if there is any brand that is truly MSG-free. Now that I'm attempting meal planning gluten-free, I'm starting over and hope to use some of them. I know they are tasty...

Can anyone recommend a Cream of chicken soup that is both truly MSG and gluten-free?

Better yet, does anyone (obviously a more experienced and better cook than I know which fresh ingredients can be subsituted for one can of Cream of chicken soup?

Thank you!

Robin

[VegasCeliacBuckeye]

I owuld like to know how to make Cream of Chicken soup from scratch.

Time to google.......

[VegasCeliacBuckeye]

Voila

(Substitute gluten-free flour for regular flour)

1/2 cup unsalted butter

1 medium Spanish onion, chopped

2 stalks celery (with leaves), chopped

3 medium carrots, chopped

1/2 cup plus 1 tablespoon flour

7 cups chicken broth, homemade or low-sodium canned

3 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

2 3/4 cups cooked, diced chicken

1/2 cup heavy cream

2 1/2 teaspoons dry sherry

1 tablespoon kosher salt

Freshly ground black pepper to taste

2 tablespoons chopped flat-leaf parsley

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

[trying4faith]

XOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

THANK YOU!

[gabrielle]

Hi, I knew I had a recipe somewhere for gluten-free Cream of Mushroom soup, it's from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman. The recipe is a general for cream based soups and then at the bottom I will put how to make it with the mushrooms.

1 Cup non-instantdry milk or nondairy substitue (i.e. Pregestimil or Isomil)

1 cup white rice flour

2 Tablespoons dried minced onions

1/2 teaspoon pepper

1/2 teaspoon salt

3 Tablespoons gluten-free powdered chicken soup or veggie soup base

-Combine all ingredients and mix well. Store in airtight container- this mix makes the equivalent of 8-9 cans..

FOR MUSHROOM SOUP BASE: Follow the instructions above for Cream Based Soups, using liquid from one 4 oz can of mushroom bits and peices as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.

I hope this helps!!!! I've never tried it, but most of her recipes are great!!

[Suzie]

That recipe sounds great but I am having trouble finding the gluten-free soup bases she refers to except in the specialty catalogs. Does anyone know if there are any other soup bases I can check out?

  gabrielle said:

Hi, I knew I had a recipe somewhere for gluten-free Cream of Mushroom soup, it's from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman. The recipe is a general for cream based soups and then at the bottom I will put how to make it with the mushrooms.

1 Cup non-instantdry milk or nondairy substitue (i.e. Pregestimil or Isomil)

1 cup white rice flour

2 Tablespoons dried minced onions

1/2 teaspoon pepper

1/2 teaspoon salt

3 Tablespoons gluten-free powdered chicken soup or veggie soup base

-Combine all ingredients and mix well.  Store in airtight container- this mix makes the equivalent of 8-9 cans..

FOR MUSHROOM SOUP BASE:  Follow the instructions above for Cream Based Soups, using liquid from one 4 oz can of mushroom bits and peices as part of the water (reserving the mushrooms).  After the soup thickens, add the mushrooms.

I hope this helps!!!! I've never tried it, but most of her recipes are great!!

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[2Boys4Me]

  Suzie said:

That recipe sounds great but I am having trouble finding the gluten-free soup bases she refers to except in the specialty catalogs. Does anyone know if there are any other soup bases I can check out?

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Try Knorr BOVRIL manufactured by Unilever. I called and they said it's gluten-free. Oddly enough, OXO also manufactured by Unilever is NOT gluten-free.

Here's a recipe from "Incredible Edible Gluten-free Food for Kids" by Sheri Sanderson:

2 tbsp margarine or butter

3 tbsp potato starch (or corn starch)

3 1/2 cups chicken broth (2x14oz cans)

1 cup light cream or milk

2 cups finely chopped cooked chicken (1 large breast)

My son liked it. I used the Bovril, because I couldn't find gluten-free cans of broth.

[BabySnooks]

  broncobux said:

Voila

(Substitute  gluten-free flour for regular flour)

1/2 cup unsalted butter

1 medium Spanish onion, chopped

2 stalks celery (with leaves), chopped

3 medium carrots, chopped

1/2 cup plus 1 tablespoon flour

7 cups chicken broth, homemade or low-sodium canned

3 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

2 3/4 cups cooked, diced chicken

1/2 cup heavy cream

2 1/2 teaspoons dry sherry

1 tablespoon kosher salt

Freshly ground black pepper to taste

2 tablespoons chopped flat-leaf parsley

thanks bronco for the recipe---now, do you have a recipe for Cream of Mushroom soup that is gluten-free?  I really miss my tuna casserole.

Sharon

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

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[2Boys4Me]

If you are near a Superstore (they might only be in Canada) or a store that sells "President's Choice" brand foods, the PC Cream of 3 mushroom ready-to-serve canned soup is gluten-free.