Buttoni's Low-Carb Recipes

Condensed Cream of Chicken Soup

Posted on: May 29, 2014

Condensed Soup for recipes that can also be diluted for ready-to-eat soup!

Condensed Soup for recipes that can also be diluted for ready-to-eat soup!

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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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 meat, undrained (Daily Chef at Sam’s chicken in water & salt only)

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.  Scrape 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.

31 Responses to "Condensed Cream of Chicken Soup"

Can this be frozen? I love to make casseroles to freeze for busy nights and was hoping to mix this into my Poppyseed Chicken recipe and freeze it?!

I just don’t know, Sister, but I would hesitate personally. I don’t freeze things with cream cheese. Cream cheese can break down/separate when frozen. So the texture might change. That said, dispersed in a casserole, any change in texture might never be noticed. Freezing it won’t ruin the taste of a dish, but can impact texture, especially if there is a LOT of cream cheese in the recipe. Why don’t you try it one time, when you plan to serve the casserole just to your family and not company. That way you could find out for sure what the impact is in a casserole. I would definitely not freeze it BEFORE putting the casserole together.

I reread the recipe after posting and found what you said about freezing. Gah, sorry to be “that guy” that doesn’t read the whole post haha! I’ve frozen a casserole with cream cheese before and it turned out fine so I’ll try it and (hopefully remember to) come back and let you know!!

Would love to hear back on your results.

I missed the do not freeze part as well, I put a frozen batch into crock-pot chicken and noodles this morning, we shall see how it turns out tonight!

Hope it came out alright for you Melinda!

This was fantastic ! I used it to make low carb Chicken Divan. Definitely a keeper – thank you 🙂

I’m so glad you like this one, Marie. It does come in handy, as does Jennifer Eloff’s blender Condensed Cream of Mushroom Soup recipe. If’ you’ve not tried it yet, it’s even BETTER! http://low-carb-news.blogspot.com/2012/09/chicken-crepe-casserole.html (scroll down the page to find just the soup recipe).

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