• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
trying4faith

Cream Of Chicken Soup - Substitute

Rate this topic

Recommended Posts

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

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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.

Share this post


Link to post
Share on other sites

XOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXOXO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :D

THANK YOU!

Share this post


Link to post
Share on other sites

:D 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!!

Share this post


Link to post
Share on other sites
Ads by Google:


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?

:D 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!!

<{POST_SNAPBACK}>

Share this post


Link to post
Share on other sites
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?

<{POST_SNAPBACK}>

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.

Share this post


Link to post
Share on other sites
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.

<{POST_SNAPBACK}>

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,926
    • Total Posts
      943,556
  • Member Statistics

    • Total Members
      67,169
    • Most Online
      3,093

    Newest Member
    Momagainsthexane
    Joined
  • Popular Now

  • Topics

  • Posts

    • Diagnosed at 57
    • Lex_, Again I am afraid Ennis_Tx is right here. Ennis_tx eats right and is eating all the right things and still has to take/supplement with Magnesium. The magnesium is a clue?  We need magnesium to make energy. I like to say as chlorophyll is to photosynthesis for the plant so is Magnesium for/to the Animal(s). Meaning we will run down without it. It is said "we waste away without enough Magnesium" Dr. Carolyn Dean wrote the book "The Magnesium Miracle" because people genuinely feel terrific when they take it. they are able to make energy again and function properly but the question remains  why? are we low in it the first place if we need it so much. Iron plays the same role in the blood/respiration but people still get IDA. It turns out low stomach acid limits our ability to absorb Magnesium and Iron. see this link about the role of gastric acid in Iron absorption. https://www.ncbi.nlm.nih.gov/pubmed/7286584/ How do we know this.  . . well it is has been studied and proven. look no further than the FDA box warning on PPI's entitled "FDA Drug Safety Communication: Low magnesium levels can be associated with long-term use of Proton Pump Inhibitor drugs (PPIs)" https://www.fda.gov/drugs/drugsafety/ucm245011.htm now this takes about 6 months of use to become low in magnesium but being low in stomach acid limits our ability to absorb Magnesium and why many people have to take it at 2x to 3x the RDA to get the desired effect. In fact the FDA says only stopping PPI's will reverses this condition.  Obviously  taking higher amount of Magnesium can help alleviate some of these symptom's but only raising the stomach acid will completely alleviate the condition. quoting "Although both patients' hypomagnesemia partially resolved with intravenous replacement, in both cases discontinuation of PPI treatment was necessary to stop ongoing symptoms and to stop magnesium loss." Hypomagnesimia is critically low Magnesiums akin to IDA. here is a thread about IDA and why this is so . . .  low stomach acid leads to low Iron levels. I think it will help explain why Celiac's often have to take Magnesium to help with their chronic fatigue symptom's. I hope this is helpful but when I helped my stomach acid levels my Magnesium begin to be better absorbed from the food I was eating. Nuts are good Magnesium sources especially Cashews and Almonds. So is chocolate hence Ennix_tx cocoa nibs etc. . . ***** this is not medical advice but I know taking Magnesium Citrate helped my energy levels. posterboy by the grace of God, 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things”        
    • Lots of people are diagnosed after 50 according to this https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3227015/  
    • Smaller meals throughout the day should help. I had the same problem but if it keeps up you may need to see the doctor again and get surgery. Anti-acids may help out too. It's been about 10 years since I had mine. Good luck.
    • Nobody posted anything on my profile that I'm aware of but it wouldn't let me get into it. My email got hacked though right around the same time so I just figured it was connected. I'm not exactly Y2K ready. This is the first computer I ever bought and I still have a flip phone. Maybe it's not connected. Don't really know. 
  • Upcoming Events