Easier, updated version of this recipe now on TJsTaste.com!
Lots of my family’s favorite recipes call for a can or two of Campbell’s condensed cream of something (typically chicken, mushroom, or celery) soup. However, I really do prefer to avoid using canned foods as much as I can since these canned cream of something soups really aren’t healthful. Among the ingredients are unhealthful vegetable oils, modified food starch, soy products, coloring, and MSG (monosodium glutamate). Plus they have flour, making it a poor choice for those on gluten free diets, and the chicken was likely raised under poor conditions, making them quite unhealthful as well.
A couple of things I have done in the past to substitute the usage of cream of something soup is to instead use things like mayonnaise, heavy cream, sour cream, or plain yogurt (depending on what is most logical for the recipe at hand). While these substitutes work to an extent, they don’t possess the rich, creamy tastefulness that the cream of something soups offer.
So I decided to start making my own cream of something soup base.
Many cream of something soup base recipes out there use either flour or cornstarch as thickeners. However, since I’ve been doing the Trim Healthy Mama weight loss program, I’ve been avoiding these high-carb thickeners.
Since we have an abundance of eggs in our home thanks to our lovely hens, I decided to experiment by thickening the cream of something soup base with egg yolks. And, much to my pleasure, it worked {after a few trial and error runs}! Plus, because of the added fat from the eggs, the cream of something soup base is just a little bit tastier.
The recipe that I developed by itself yields a super healthful, super tasty cream of chicken soup base. It is a bit on the rich side intentionally because it is meant to replace cans of condensed cream of something soup.
I have saved this link and when I try making it I will come back and post. Does this freeze well?
It does, yes. 🙂
Delish as always!