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Mock Condensed Cream of Chicken Soup

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Mock Condensed Cream of Chicken Soup

Makes a total of 1-1/3 cups

Use this recipe when the recipe calls for canned condensed cream of chicken soup – less fat & sodium.

1 c. homemade chicken stock (see 1st Make-Your-Own Chapter)
1 bay leaf
1/4 lb. boneless skinless chicken breast, all visible fat removed
1 T. canola oil
3 T. all-purpose flour
1/3 c. skim milk
1 T. nonfat ‘butter’ granules (Butter Buds)
Freshly ground black pepper to taste
1/8 tsp. garlic powder

Optional: 1/8 tsp. salt

In a small saucepan, heat stock and bay leaf, uncovered, over medium-high setting until liquid simmers. Add chicken. When stock begins to simmer again, reduce heat, cover and simmer about 5 minutes, or until chicken is no longer pink inside. Remove from heat. Remove chicken from stock and set aside. When cool enough to handle shred chicken.

In a small saucepan, heat oil over medium heat. Add flour, stirring constantly for 1 minute. Gradually add stock (with bay leaf), milk, ‘butter granules’ and pepper, stirring constantly until mixture thickens, about 2 to 3 minutes. Remove from heat. Remove and discard bay leaf.

Pour into blender or work-bowl of food processor fitted with a metal blade and blend until smooth. Add cooked chicken, garlic powder and salt if desired. Blend until pureed.

Nutrient Analysis for entire batch (excluding salt): 407 calories…32.6 protein…29.8 gm carbohydrate…17.1 fat (2.7 gm saturated)…68.4 mg cholesterol…643.1 mg sodium