tag:blogger.com,1999:blog-8517657061433221628.post2452864081097357019..comments2024-03-04T01:41:54.609-08:00Comments on Savory Seasonings: Cream of Chicken Soup SubstituteEmilyhttp://www.blogger.com/profile/14999489302591999604noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8517657061433221628.post-10498099479823561782011-06-11T09:04:14.037-07:002011-06-11T09:04:14.037-07:00Hi Jill, Yes I do occasionally make this dairy fre...Hi Jill, Yes I do occasionally make this dairy free. You first need a dairy free fat. A dairy free butter spread, bacon grease or olive oil. Olive oil doesn't add much flavor so it's best to use another fat that has a little flavor. <br /><br />Heat the fat until melted and hot, then add the flour and cook for 2-4 minutes. Then add all of your liquid as chicken broth or you can divide it between chicken broth and a dairy free milk. <br /><br />I sometimes make it with half chicken broth and half rice milk. Season well, then serve. I hope this helps!Emilyhttps://www.blogger.com/profile/14999489302591999604noreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-55238581169903257702011-06-10T20:04:45.552-07:002011-06-10T20:04:45.552-07:00have you ever tried to make this dairy free?have you ever tried to make this dairy free?Jillhttps://www.blogger.com/profile/15696231021422009947noreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-21710175653123307322010-02-22T07:24:20.611-08:002010-02-22T07:24:20.611-08:00I made a batch of "no extra" just the ba...I made a batch of "no extra" just the base recipe without cheese/meat and ended up with 9 cups in case anyone wants a ballpark of how much it makes.<br /><br />Made it for the pot pie. My family loved it. Didn't try to make my own curst this time. (ha ha, saw my typo but thought it was fitting for my cooking so left it there...meant crust but would have been curst if I tried it)Hollynoreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-8441563650552582412010-02-17T20:29:15.088-08:002010-02-17T20:29:15.088-08:00Hi Holly, you can do either- whichever works best...Hi Holly, you can do either- whichever works best for your schedule and cooking style.<br /><br />Personally, I make a variation of this sauce at least twice a week and make it that day from frozen chicken broth. I cook less from recipes and more from "whatever sounds good at the moment." <br /><br />At times when life is busy and it would be helpful to have more frozen meals on hand, I make a variation of this and freeze it for later meals (right now its in our freezer made with finely chopped caramelized onions, sauteed carrots and celery, peas and shredded chicken).<br /><br />If you froze this sauce plain, then thawed later for a cream of celery. I would reheat over the stove to allow the sauce to come back together, add some sauteed celery, then cook for a few minutes for the flavors to come together. I hope this helps! Happy cooking.Emilyhttps://www.blogger.com/profile/14999489302591999604noreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-12850090973462337962010-02-17T18:10:53.642-08:002010-02-17T18:10:53.642-08:00Again, I'm so impressed with your breaking thi...Again, I'm so impressed with your breaking things down to help us less experienced cooks. You talk about adding steamed vegetables or chopped celery to make different styles of soup. Do you mean that you cook this recipe and add those items later when you bring it out of the freezer depending on what you want or do you mean you would make a batch of cream of celery separate from this one? If you add them after your freeze, how long do you let the flavors come together?Hollynoreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-42589717145734141312009-03-14T19:53:00.000-07:002009-03-14T19:53:00.000-07:00I just edited the post to give the conversion amou...I just edited the post to give the conversion amounts for a 10 oz. can of condensed soup. I eyeball when I cook so I've never measured out an exact amount, but this would be what you would need to replace one can. Hope this helps!<BR/><BR/>For one "10 oz. condensed soup can"<BR/>4 1/2 TBSP butter<BR/>4 1/2 TBSP flour<BR/>1/2 cup chicken broth<BR/>3/4 cup half and half or milk<BR/>3 oz. cheeseEmilyhttps://www.blogger.com/profile/14999489302591999604noreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-91383924783787564032009-03-11T19:09:00.000-07:002009-03-11T19:09:00.000-07:00When using this to substitute for a "campbell's so...When using this to substitute for a "campbell's soup can" do you use 2 cups of this recipe? Thanks for all your hard work!Nikihttps://www.blogger.com/profile/05425880833453461215noreply@blogger.comtag:blogger.com,1999:blog-8517657061433221628.post-22148709670540356762009-02-27T14:18:00.000-08:002009-02-27T14:18:00.000-08:00I just made this tonight for the first time to add...I just made this tonight for the first time to add to a chicken & dumpling stew, since the canned soups have garlic in them which my son is allergic to. This is good enough to eat on it's own! And it was so easy!!!<BR/><BR/>Whenever I need to look for the breakdown of a recipe when the original calls for a boxed or canned ingredient - you blog is the first place I check & I've never been let down yet :)Kristinhttps://www.blogger.com/profile/09988190251156621315noreply@blogger.com