Cream of Chicken Soup Substitute

I try to avoid certain bad ingredients, including MSG. In turn, this causes me to be creative when making certain foods. Most cans of cream of chicken soup have MSG so I make my own cream of chicken soup.

I have a grain mill and I grind white beans to make a flour. If you don't have a grain mill, get a cheap coffee grinder and it will do an okay job of making the flour. I gave this recipe to my friend who needs to be gluten free, she's addicted now! :)

I got this recipe from Country Beans by Rita Bingham. (I keep checking this book out from the library, it's on my wish list. :) )

Cream of Chicken soup substitute
1 3/4 cup water
5 TBL White Bean Flour
4 tsp chicken bouillon or soup base (find some without MSG)

Bring water and base to a boil. Reduce heat or lower heat and whisk in bean flour. Mixture will thicken within 1 minute. Cook on medium heat for 2 more minutes.

This mixture can be refrigerated up to 1 week, and used in place of canned soup. Up to 1/4 cup chicken chunks can be added if desired.

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The USU Extension division also has a recipe to use for a cream soup mix. I haven't used it but I'll include it since some people might not have white bean flour for the other recipe.

Homemade "Cream" Soup Mix
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken or beef bouillon (find some without MSG)
2 T dried onion flakes
1 t basil leaves
1 t thyme leaves
1/2 t pepper
Combine all ingredients, mixing well. Store in air-tight container until ready to use. Makes enough to replace 9 cans of creamed soup.
Cream of Chicken Soup: Combine 1/3 cup of cream soup mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Substitute for 1 can of soup for casserole recipes.
From USU Extension