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Old 07-04-2016, 12:29 AM   #1
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Lightbulb Substitution for Condensed Cream Of Chicken Soup

So many ole time recipes called for cans of condensed
Cream of Chicken soup,
and I have searched high and low for something closer to
a homemade-non-canned version, a substitution if you will,
I found this a whiles back ...

1 1/4 cups low sodium chicken broth/homemade chicken stock better yet
2 tablespoons cornstarch
1/3 cup nonfat dry milk powder

Mix the cornstarch into the chicken broth/stock; then add the dry milk powder, mix until smooth.

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Old 07-04-2016, 09:34 AM   #2
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That stuff in the red and white can was a substitute for cream. Hence the name.

I suppose you could thicken concentrated chicken broth with cream and cook it down to reduce it further. I usually just look for another recipe.
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Old 07-04-2016, 11:03 AM   #3
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Cream of chicken soup is not just thickened chicken stock. It includes some seasonings as well. This is a pretty good substitute: http://pinchofyum.com/homemade-cream-of-chicken-soup

Since it's available in salt-free, fat-free versions, I just buy the cans because they're a convenient shortcut. I don't feel like I have to make everything from scratch.
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Old 07-04-2016, 11:05 AM   #4
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Substitution for Condensed Cream Of Chicken Soup

Ya know, I grew up with Campbell's cream of something soups, and have never had an issue with them. I particularily like to doctor up their cream of mushroom with real mushrooms and some port or sherry. I get the low sodium as well.

Andy's and GG's ideas sound good, as does yours, K-Girl.
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Old 07-04-2016, 02:42 PM   #5
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Why not just use a veloute?
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Old 07-04-2016, 02:49 PM   #6
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Well, ya know, I've always got these three ingredients in my larder (chicken broth/stock in the deep freeze from poaching parts, corn starch in the pantry and an opened envelope of non-fat dried milk for my bread recipes), but never canned soup for some reason, soooooooo ... just call me frugal I suppose.
:shrug:
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Old 07-04-2016, 04:24 PM   #7
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if you have flour and butter, you've got roux.

roux can be thinned with anything aqueous - milk, "stock"/"broth" of any kind.

a few seasonings and one could be hard pressed to distinguish between canned "cream of xxx" and a thinned out roux / aka white sauce.

superior fakes to cream of chicken are easy; cream of broccoli/mushroom/celery are less easy - simply because "celery stock" for example, is one of those DYI things. mushroom is (in my kitchen) quite doable as I stock dried mushrooms. boiled up, steeped, bingo - instant mushroom stock.
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Old 07-04-2016, 04:32 PM   #8
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Well, ya know, I've always got these three ingredients in my larder (chicken broth/stock in the deep freeze from poaching parts, corn starch in the pantry and an opened envelope of non-fat dried milk for my bread recipes), but never canned soup for some reason, soooooooo ... just call me frugal I suppose.
:shrug:
We all make choices about how to spend our time and money. Some of us are more constrained. I have several chronic illnesses that cause pain and fatigue so I don't always have enough spoons to make one more component of dinner.


For those not familiar: http://www.butyoudontlooksick.com/ar...-spoon-theory/
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Old 07-04-2016, 04:42 PM   #9
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I used this once and I really like it:

http://www.centercutcook.com/cream-soup-substitute/
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Old 07-04-2016, 06:15 PM   #10
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Quote:
Originally Posted by rodentraiser View Post
I used this once and I really like it:

http://www.centercutcook.com/cream-soup-substitute/
That's basically a velouté.
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