I just LOVE Jennifer Eloff’s Condensed Cream of Mushroom Soup recipe. It’s a no-cook food that I can whip up fast when I need a casserole or recipe “binder.” Well, I was wanting a Condensed Cream of Chicken version this week and thought I had seen one on her site before. So I went to grab a copy and lo, despite much searching there, alas, I did not find one! Maybe I just imagined seeing it there, or saw it elsewhere. Sooooo, I took the mushroom version, omitted the mushrooms and subbed in canned chicken. I made a couple other changes and VOILA! A very tasty condensed soup that rivals what comes in the Campbell’s can, and ever so much healthier!
The recipe made exactly 21 oz. or 2 cups, so it is equivalent to two cans of condensed soup and can be used in recipes you have that call for 1 can of soup! How’s THAT for convenient? Only thing is this should not be frozen or the cream cheese will break down. Just whip it up in your food processor or blender right when you need it. Any leftovers can be stored for probably up to a week in the fridge. If you choose to make this up as soup, this undiluted soup should be diluted 1 for 1 with water: 1 cup undiluted + 1 c. water or broth = 2 cups finished soup. This entire recipe, diluted with 2 cups of liquid (5o:50) will yield 4 c. finished soup or four 1-cup servings ready to eat.
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DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
4 oz. cream cheese, softened
½ cup heavy cream
2 T. hot water
1 chicken bouillon cube (or 2 T. homemade broth reduced to be VERY concentrated with chicken fat)
1 T. olive oil
Dash onion powder
¼ tsp. xanthan gum or glucomannan powder (to thicken)
2 drops liquid sucralose (optional)
1 13-oz can chicken breast meat, undrained (Daily Chef at Sam’s chicken, water, salt)
DIRECTIONS: Place all ingredients in food processor or blender but the chicken. Process until smooth. Add chicken with its liquid and pulse a few times to chop and blend. Scrap out into 2 storage contains equally. There will be 10.5 oz. in each. Cover and refrigerate if not using immediately. Keeps about a week in the fridge. DO NOT FREEZE!
NUTRITIONAL INFO: Makes two 10.5 oz. soup cans worth of condensed (undiluted soup). Each “can” worth of my undiluted soup (half the recipe) contains: 660 cals., 52 g fat, 8.1 g carbs, .65 g fiber, 7.45 g NET CARBS, 5.9 g protein, 1392 mg sodium.
NOTE: If reconstituted with water or broth this recipe will make four 1-cup servings of reconstituted, ready-to-eat cream of chicken soup. You should dilute with 50:50 water or plain chicken broth. Each 1-cup serving of soup contains: 330 calories, 26.2 g fat, 4.0 g carbs, .3 g fiber, 3.7 g NET CARBS, 2.9 g protein, 696 mg sodium.