No sodium Cream of Chicken Soup

Ingredients

• 2 teaspoons canola oil

• 1 cup chopped onion

• 1 cup sliced carrots

• 1 1/2 cups sliced mushrooms

• 1 teaspoon mixed dried herbs, such as thyme, basil, oregano, marjoram, sage, rosemary

• 2 cups cubed cooked chicken

• 1 cup peas, fresh or frozen

• 4 cups fat-free low-sodium chicken broth

• 1 cup fat-free half-and-half

• 1/4 cup cornstarch, dissolved in fat-free milk

• 1/4 cup fat-free milk

• Salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

1. Heat oil in a large saucepan or Dutch oven over medium heat.

2. Sauté onions and carrots until onions are softened, about 7 to 8 minutes. Add mushrooms and mixed herbs, and sauté for 5 more minutes.

3. Stir in chicken and peas, then add chicken broth.

4. Bring to a boil, then reduce the heat and simmer for 15 minutes.

5. Add fat-free half-and-half. Stir in cornstarch mixture and continue to simmer gently for 5 more minutes until thickened.

   Microwave on high 3 to 3.5 minutes in covered microwaveable bowl. Let stand 1 min. Carefully remove and stir. 

   Stove: Heat, Stirring occasionally. 

   NUTRITION FACTS
   Serving Size: 1/2 cup
   Servings Per Container: 2.5
   Calories :120
   Total Fat: 8g

   Monounsaturated Fat: 2.5g

   Cholesterol: 10mg
   Sodium:60mg

   Total Carbohydrate:10g
   Dietary Fiber: 0g
   Sugars: <1g

   Includes 0g Added Sugars
   Protein:2g

   
   Ingredients:Chicken stock, modified cornstarch, vegetable oil, wheat flour, cream, chicken meat, chicken fat, Contains less than 2% of: whey, yeast extract, dried chicken, soy protein concentrate, natural flavoring, onion powder, corn syrup, beta carotene for color, dried chicken broth, celery extract. 

   
   10 1/2 ounce can of condensed soup - pull top lid

   With the holidays just around the corner, this would be a great recipe to keep in your arsenal. Making this is so super easy (and cheap!) that you may never buy the canned stuff again.

   You can use this in any casserole that calls for a can of condensed soup, such as my mushroom chicken.

    

   And it is made with a few simple ingredients.

   How to make condensed cream of chicken soup

   First, gather your ingredients.

   Ingredients

   For tastiest results, always use the best quality ingredients you have access to. To make homemade cream of chicken condensed soup, you will need the following:

   • Butter
   • all purpose flour
   • milk
   • chicken stock or broth
   • garlic powder
   • salt and pepper

   How to make a béchamel

   In a small sauce pan, melt butter over medium low heat. Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
   

   Add the liquids – chicken broth and milk, and whisk together to smooth out the lumps. Note: True béchamel uses only milk for the liquids. We are adding the chicken stock/ broth for that chicken flavor.

   Season and simmer

   Stir in garlic salt.

   Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
   Remove from heat and use as you would a regular can of condensed soup.

   Storing homemade cream of chicken condensed soup

   This should be good in the refrigerator for about a week, depending on the freshness of your ingredients.

   Whether you are avoiding a bunch of sketchy ingredients you cannot pronounce, or if you want to skip the extra trip to the store…this is a fantastic substitute for condensed cream soup.

   Who makes low sodium cream of chicken soup?

   If you're looking to cut down on salt intake, try Hill Country Fare Reduced Sodium Cream of Chicken Condensed Soup. Loaded with creamy chicken taste, it has 40% less sodium than the regular version and is also low in fat.

   Is there low sodium cream of chicken?

   Our H-E-B Reduced Sodium Cream of Chicken Condensed Soup is made with real chicken stock, white chicken meat, and cream. (Reduced sodium is 50 percent less than our H-E-B Cream of Chicken per serving.)

   Is cream of chicken soup high in sodium?

   Here's the breakdown: store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe (which makes the equivalent of a can) of homemade contains 610 mg of sodium. That's 3.5 times less sodium – homemade is insanely better!

   What can I use instead of cream of chicken soup?

   If you're short on time and you don't have a can of cream of chicken soup, sour cream works just fine! It won't have a chicken-forward flavor, but one cup of sour cream creates the same texture and body as a can of cream of chicken soup.