It remains rather thick and as a result may not feel so good in the mouth, but it is still soup. Nothing fundamental happens to it. You can add water later or add a half portion of water if you like.

Here’s What You Can Substitute for Cream of Chicken Soup (9 Options!)

• Cream of Mushroom Soup.
• Cream of Celery Soup.
• Cream of Shrimp.
• Cream of Asparagus.
• Cream of Potato Soup.

Campbell’s Cream of Chicken soup is not gluten-free.

Is there a difference between condensed cream of chicken soup and cream of chicken soup? No, there is not a difference between condensed cream of chicken soup and cream of chicken soup.

Full-fat milk and sour cream can also thicken soup, but be sure not to boil the soup after adding the dairy to prevent the soup from curdling. A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener.

Generally speaking, it’s safe to eat cold soup from the can. Canned soup has already been cooked, so there’s nothing that specifically requires you to reheat or cook it. Suppose you’re in a rush or feeling lazy, and you don’t even want to bother transferring it to a bowl.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent. 2.

The best substitute for cream of mushroom soup is cream of chicken, as it produces similar results in taste and texture and is also a gluten-free alternative. Other substitutes include cream of broccoli, celery, or potato, and sour cream or yogurt.

Campbell’s Soups are not gluten-free. The company has a strict two-step process for classifying a product as gluten-free.

Swanson. Swanson, a Campbell Soup company, makes 22 beef, chicken, and vegetable broth products that are considered gluten-free to 20ppm. These products include low sodium and unsalted beef and chicken stock. Swanson broth products come in both cans and boxes.

Condensed chicken broth is a commercially prepared product that is usually double strength and contains quite a bit of salt. The chicken flavor is more pronounced than regular broth. It’s used in soups, of course, but also stews and casseroles. Sometimes it’s used diluted and sometimes in the condensed form.

Adding Milk to Soup Milk is a great source of protein, notes King. One cup of low-fat 1-percent milk contains 8.2 grams of protein. One cup of low-fat milk will lend your soup an additional 305 milligrams of calcium, 26.8 milligrams of magnesium and 366 milligrams of potassium.

Heat 2 Tbsp. butter in a large saucepan over medium-high heat until melted. Add 2 Tbsp. flour, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and slightly toasted. Then gradually whisk in your stock until the mixture is completely smooth. Stir in the milk and seasonings.

Campbell’s® Condensed Cream of Chicken Soup has been a trusted pantry staple in kitchens across America for decades, and now has more cream. Our classic Cream of Chicken soup is a smooth, rich combination of high-quality chicken stock, cream, and tender chicken meat with no antibiotics.

Editor’s tip: You can use any type of milk for this cream of chicken substitute. Keep in mind that the soup base will taste creamier and richer as the fat content of the milk goes up. Skim milk has the least amount of fat, but the soup will be thinner and less flavorful.

Cream of chicken soup has a quality that chicken broth does not: it’s thick and creamy. Substituting chicken broth would give you a similar flavor, but it could water down your soup or casserole. Your best bet is to pick up a can of cream of chicken soup or make our roux-based substitution above.