Are you tired of relying on store-bought condensed cream soups that are loaded with preservatives, gluten, and dairy? Do you want to create a delicious and healthy alternative without compromising on taste? Look no further than this recipe for Condensed Cream of Chicken or Mushroom Soup (Gluten-Free).
As a nutritionist and food blogger, I am committed to giving you the best possible recipes to promote healthy living. This recipe is easy to make and uses simple ingredients that can be found at any grocery store. It’s also customizable so you can adjust it to fit your dietary needs/preferences.
Not only is this recipe gluten-free, but it’s also dairy-free and contains no preservatives or artificial ingredients, making it an excellent option for anyone looking for healthier alternatives to traditional canned soups.
In addition, this recipe can be made in advance and stored in the freezer for later use, making it perfect for meal prep or batch cooking. With this Condensed Cream of Chicken or Mushroom Soup recipe, you can enjoy a creamy base for all your favorite soups and casseroles without any worries about added ingredients that can negatively impact your health.
So go ahead and try out this recipe – I promise you won’t be disappointed! Just follow the simple instructions provided in this article and take the first step towards healthier eating today.
Why You’ll Love This Recipe
Indulging in a bowl of creamy soup containing dairy-free, gluten-free, and organic ingredients can be one of the most satisfying experiences for every food lover. As a nutritionist cum food blogger, I strongly recommend trying out this condensed cream of chicken or mushroom soup recipe that promises to be your best friend in the kitchen.
If you are lactose intolerant or have gluten sensitivities, traditional soup recipes are off-limits for you. But this recipe offers you the option to make a gluten-free and dairy-free cream of chicken or mushroom soup that will take care of all your dietary requirements, without compromising the taste or texture.
The best part about making soups at home is that you can control the ingredients that go into it, ensuring nutritionally sound and wholesome fare for your family. With this recipe, you can skip the additives, preservatives, and high sodium content that comes with canned versions. Instead, you can whip up a batch using fresh organic vegetables, natural herbs and spices, and healthy fats such as extra-virgin olive oil and vegan butter.
It doesn’t matter if you are an experienced cook or an amateur in the kitchen. This recipe is easy to follow, cost-effective, and requires minimum effort for maximum flavour profile. With just a few tweaks in ingredients according to your taste preferences, you can serve up different variations of cream soup – from classic chicken to earthy mushrooms – that will leave your guests asking for more.
So why suffer from post-meal bloating or abandon your love for creamy soups? Say goodbye to gluten intolerance symptoms and dairy allergies with this tempting gluten-free and dairy-free condensed cream of chicken or mushroom soup recipe. Give it a try today!
Here’s what you need for this gluten-free and dairy-free Condensed Cream of Chicken or Mushroom Soup recipe:
For the base:
- 1 cup water
- 2 teaspoons cold water
- 2 teaspoons instant chicken bouillon granules
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons powdered milk (or dairy-free substitute)
For the cream of chicken soup:
- ¾ cup gluten-free flour (I recommend Great Value Gluten-Free All-Purpose Flour)
- 3 tablespoons vegan butter (or regular butter if not dairy-free)
- 1 cup chicken stock (or homemade cream of chicken soup base)
- ½ cup unsweetened dairy-free milk (such as Pacific Foods Organic Unsweetened Almond Milk)
For the cream of mushroom soup:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon vegan butter (or regular butter if not dairy-free)
- ¼ cup gluten-free all-purpose flour (I recommend Great Value Gluten-Free All-Purpose Flour)
- 3 cups sliced mushrooms
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- ½ cup unsweetened dairy-free milk (such as Pacific Foods Organic Unsweetened Almond Milk)
- ¾ teaspoon garlic powder
The Recipe How-To
Now that we have gone through the important details in the previous sections, it’s time to get our hands on the recipe itself. Cooking a condensed cream of chicken or mushroom soup that is gluten-free and dairy-free at home can be a game-changer for your meal plan – no more worrying about food allergies or unwanted additives! Here’s our recipe for making healthy, organic, and delicious soups from scratch.
- 1 cup chicken broth
- 2 tablespoons cold water
- 4 tsp instant chicken bouillon granules
- ½ tsp salt
- pinch of pepper
- ¾ cup powdered milk
- 3 tablespoons dairy-free butter or vegan butter
- 3 tablespoons gluten-free flour (use coconut flour for paleo)
- 1 garlic powder (optional)
- 1/4 cup diced mushrooms (for mushroom soup only)
In a saucepan over medium heat, mix 1 cup chicken broth, 4 tsp instant chicken bouillon granules, ½ tsp salt, pinch of pepper.
Combine ¾ cup powdered milk with 2 tablespoons cold water until smooth. Stir into the mixture in the saucepan.
Keep whisking mixture continuously and bring it to a boil.
Remove from heat once it starts boiling.
To make cream of mushroom soup: In a skillet over medium heat, melt 3 tablespoons dairy-free butter. Add 1/4 cup diced mushrooms and sauté until they are tender.
Add 3 tablespoons gluten-free flour, stirring constantly, until the mixture is smooth.
Gradually add your boiled mixture into your skillet, whisking continuously until everything is blended smooth.
Cook for about five minutes over medium heat, stirring constantly so it won’t burn.
Once done, remove from heat and set aside.
Congratulations! You now have a delicious and gluten-free, dairy-free version of your favorite cream soup. You can enjoy it as is, or use it as an ingredient in your other dishes. This recipe makes 4 cups of soup. You can adjust the portions based on your needs.
- For dairy-free milk, try using coconut milk.
- Use coconut flour instead of gluten-free flour for paleo option.
- Double the ingredients if you want to cook more than 4 cups of soup.
- If you prefer the taste of extra virgin olive oil over butter, substitute it instead of vegan butter.
Now, let’s move on to the next section to find out what other substitutions and variations we can make with this recipe.
Substitutions and Variations
When it comes to cooking, experimentation is the spice of life! For this gluten-free condensed cream of chicken or mushroom soup recipe, there are a few substitutions and variations you can try to personalize it to your liking.
Firstly, if you’re dairy-free, using powdered coconut milk instead of powdered milk can give the soup a creamy texture without any lactose. You can also use vegan butter instead of regular butter if you prefer a plant-based option.
If you don’t have instant chicken bouillon granules on hand, you can opt for using homemade chicken broth instead. Simply mix 1 cup of homemade cream of chicken soup recipe with 1 cup of chicken broth to make the condensed cream of chicken soup.
For variation options, feel free to switch out the cream of chicken portion for cream of mushroom by swapping the canned cream chicken for canned cream mushroom. It will create an equally yummy flavor that pairs well as a base in casseroles and other savory dishes.
If you’re looking for store-bought alternatives, Pacific Foods and Great Value both offer gluten-free and dairy-free condensed soups that work as excellent substitutes.
Regardless of which substitute or variation options you choose, remember to stick to the gluten-free diet and keep your taste buds dancing!
Serving and Pairing
Now that you’ve made this delicious gluten-free and dairy-free Condensed Cream of Chicken or Mushroom Soup recipe, it’s time to enjoy it! This comforting soup can be enjoyed on its own or as a delicious addition to any meal. Here are some ideas for serving and pairing this versatile soup:
– As a main course: Serve a warm, steaming bowl of cream chicken or mushroom soup as a main course with crusty gluten-free bread. The soup is hearty enough to stand on its own, but if you want something more substantial, consider serving it alongside grilled chicken or fish.
– As an appetizer: If you’re having guests over, try serving this soup as an appetizer in small cups or shot glasses. Serve it with crusty gluten-free bread, and garnish with a sprig of fresh parsley or thyme.
– As a side dish: Add this soup as a luscious side dish to your favorite meal. It pairs well with roasted vegetables such as carrots, potatoes, and brussels sprouts. If you’re feeling ambitious, make a pot roast, using the leftover broth from the pot roast to cook this creamy condensed soup recipe.
When it comes to pairing this soup with other dishes, there are many options. It goes well with most meat dishes such as grilled chicken or steak. You can also serve it alongside seafood like grilled shrimp or salmon.
If you’re looking to keep the meal entirely vegetarian or vegan-friendly, try adding some roasted chickpeas or lentils in the warm bowl of Cream Mushroom soup. The texture adds a nice crunch while making it highly filling.
All in all, don’t be afraid to experiment with different pairings and possibilities when enjoying this creamy delicious gluten-free and dairy-free Condensed Cream of Chicken or Mushroom Soup recipe its flavor is robust enough to balance any combinations.
Make-Ahead, Storing and Reheating
As a busy person, I know the importance of being able to make meals ahead of time to save time and effort. This condensed cream of chicken or mushroom soup is perfect for making ahead of time. Once you’ve made your batch of soup, simply store it in an airtight container in the refrigerator for up to 5 days.
When you’re ready to reheat the soup, simply pour it into a pot and heat it up on medium heat until it reaches your desired temperature. If the soup appears too thick after refrigerating, you can always thin it out by adding a bit of water or broth.
If you want to store the soup for longer than 5 days, simply pour it into a freezer-safe container and freeze it for up to 3 months. When you’re ready to use it, take it out of the freezer the night before and let it thaw in the refrigerator overnight.
Whether you’re making this soup for dinner tonight or simply trying to meal prep for the week ahead, this recipe is easy to make and stores well. So go ahead and make a big batch – you’ll thank yourself later!
Tips for Perfect Results
When it comes to making a condensed cream of chicken or mushroom soup, there are a few tricks of the trade that can elevate your dish from mediocre to outstanding. Here are my top tips for achieving the perfect results:
1. Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor and texture of your soup. Opt for organic, gluten-free, and dairy-free products where possible, such as Great Value chicken broth or Pacific Foods vegan cream.
2. Adjust seasonings to taste: Don’t be afraid to add more or less salt, pepper, and other seasonings to customize the flavor of your soup to your liking.
3. Be patient when thickening: When thickening the soup with flour or powdered milk, be sure to allow enough time for the mixture to cook and thicken fully before adding the other ingredients.
4. Properly measure liquids: Make sure to use precise measuring cups and spoons for liquids to ensure that your soup is not too thin or too thick.
5. Experiment with variations: While this recipe is delicious on its own, don’t be afraid to switch things up by adding other veggies or spices that you love.
By following these tips, you can ensure that your condensed cream of chicken or mushroom soup turns out perfectly every time.
Now that we’ve covered all the necessary information for creating a delicious and healthy condensed cream of chicken or mushroom soup, let’s take a look at some frequently asked questions to help you get started.
Is there a condensed cream of mushroom soup that is gluten free?
Is there a possible alternative for cream of mushroom soup? Furthermore, is Progresso Cream of Mushroom soup suitable for individuals following a vegetarian and gluten-free diet?
Is Campbell’s condensed Cream of Mushroom Soup gluten free?
It is important to note that Campbell’s soups containing cream of mushroom are not suitable for individuals following a gluten-free diet. At present, there are no Campbell’s soup options that meet gluten-free requirements in the United States.
Is condensed cream of chicken soup gluten free?
Unfortunately, Campbell’s Cream of Chicken soup contains gluten and for those living in the US, there are no gluten-free soup options from Campbell’s at this time.
Is Campbell’s condensed soup gluten free?
Canned cream of chicken soups available in most stores usually contain gluten, and unfortunately, Campbell’s cream of chicken soup is no exception.
In conclusion, making your own condensed cream of chicken or mushroom soup is a great way to control what ingredients go into your food, and it’s surprisingly easy to make. With the versatile recipe provided above, you can customize each batch to suit your specific dietary needs and preferences.
Choosing gluten-free, dairy-free or vegan options doesn’t mean you have to sacrifice flavor. With the right ingredients and techniques, you can create a rich, creamy soup that’s just as satisfying without sacrificing taste.
So next time you’re in the mood for cream of chicken or mushroom soup, don’t reach for the canned stuff – give this easy homemade recipe a try. Not only will it taste better than anything store-bought but also healthier!
Condensed Cream of Chicken or Mushroom Soup (Gluten Free) Recipe
Powdered Soup Mix
- 1 cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
- 1 cup rice flour
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons herb ox instant chicken bouillon granules
Cream of Chicken Soup
- 1/4 cup cold water
- 1 cup cold water (or chicken stock)
Cream of Mushroom Soup
- 1 (4 ounce) can sliced mushrooms (with liquid)
- 1 cup water or 1 cup chicken stock
- For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
- CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
- CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.
Add Your Own Notes
Recommended Recipes Just For You