47 Reviews of Healthy Substitute for Cream of Chicken Soup

From: mr gene

On Jul 27, 2005

Used this in a chicken and dumplings dish, worked great. Don't use any boullion that aren't low sodium it will be to salty.

From: litha420

On Apr 22, 2007

My little girl is allergic to Garlic and i cant buy store bought soups or broths so this is a life saver for me!!!! I used evaporated milk(same amount as calls for powdered milk) instead of powdered milk since i didnt have any and cut the recipe down to two.I also added chicken broth in the same amount as milk. I cant use bouillon cubes either so I used my homemade broth in place of this as well(same amount as bouillon). It still turned out wonderful. I also used this to make a gravy for my chicken and added a little salt to the recipe. My husband LOVED it and suggested I just make the soup and just put the chicken and corn I made with it in it and make a chowder. So this is a crowd pleaser with my bunch. Thanks sooo much.I can do so much from this one recipe I couldnt do before!!!!

From: Momswyz

On Feb 3, 2005

I tried this once and now it is a staple in my cupboard. I used it in a crockpot pork chop recipe that called for canned cream of chicken soup. It turned out great and it is so much better for you. Thanks!!!

From: PaulaG

On Aug 3, 2004

I needed some cream of chicken soup for a dish I was preparing, Stovetop Macaroni and Cheese with Tomatoes Stove Top Macaroni and Cheese With Tomatoes and found I didn't have any. Typed in a search and here I am. It worked just fine. I guess you can say I kicked the can.

From: yenners

On Feb 15, 2007

I've been looking for a healthy alternative for all those "hot dishes" I make for my family. The only change I made was I left out the bouillon granules and replaced the water with organic beef broth (to skip some more additives and preservatives). It turned out so yummy! I even used it to replace the cream of mushroom soup in my mom's cheesy potatoes recipe and it worked wonderfully! Thanks for posting such a great recipe!

From: ladypit

On Nov 16, 2004

This worked just great in Crockpot Chicken & Dumplings #98017. I made a half batch and will use it whenever I need canned cream of chicken soup!

From: Lysa

On Nov 25, 2006

Easy to make and very tasty. I first mixed together the powder milk, cornstarch and bouillon granules, and processed it in my blender to make a nice fine powder- then I added the seasonings. Thanks for the newest addition to my pantry!

From: ~Nimz~

On Dec 2, 2006

This turned out pretty good but I would have liked it a little thicker. Made my recipe a little watery. Not sure I'll use it again, not because of the taste but the texture of the final result.

From: Koechin (Chef)

On Mar 23, 2007

This is the greatest stuff since sliced bread!! I use it for everything I thicken my white clam sauce with it, I have made clam chowder with it, and continie to find all kinds of uses for it. I teach a cooking class at the university here (Continuing Ed. for Seniors)I give them all this recipe. It is so great because of the reduced sodium and fat. Thanks. BTW; Do you cook it before you use it? I have done it both ways, byt maybe it does not need to be cooked at all?

From: bmcnichol

On May 5, 2009

I thought I had a can of cream of chicken soup and I was making Crustless Chicken Pot Pie. I made this up and used it. It had a good taste to it but it was rather thin. I have the remaining mix so will play with it a bit next time I need it for a recipe.