One of the most frequent questions I am asked is “Halle, do you have a recipe that can substitute out condense cream of chicken/mushroom soup?” When you look at a can of this stuff… it is astounding how many unhealthy ingredients are in this. I wouldn’t even categorize these soups as food, they are that bad! So I set out to create a healthy alternative. In this recipe, I am using potato flour. Potato flour is a flour which is produced from potatoes which have been cooked, dried, and then ground potatoes. It is commonly confused with but is different than potato starch flour which is made only from the starch of a potato. Potato flour is typically less dense and less white than potato starch. There are a number of uses for potato flour, ranging from Passover cooking to gluten free baking. Large markets and health food stores may carry this type of flour, and it is also available online. One use of potato flour is as a thickener. Potato flour can be added to soups, stews, gravies, and other dishes to encourage these dishes to thicken without adding a strong flavor or intense starchy texture. However, care should be used when using potato flour as a thickener. If it is used in a dish which is allowed to boil, it can acquire a strange and unpleasant texture.For people of the Jewish faith, potato flour is an important part of the Passover menu, when grains are not allowed. Potato flour is used to replace regular flour in various dishes such as dumplings during Passover to comply with the restriction against eating grains. It may be combined with other flours which are not derived from grains to create a specifically desired texture, or used alone.
So the next time you have a recipe that calls for a can of condensed cream of chicken/mushroom soup, pull out this recipe and make your own. It will take you less than 5 minutes to prepare and is so much healthier and tastier than those store bought brands.
Homemade Condensed Cream Of Chicken/Mushroom Soup, Holistic Recipe
Prep Time: 5 minutes- Total Time: 5 minutes
- Yield: Is equivalent to 1 can of cream soup (12 ounces)
- Category: lunch, dinner
- Method: stovetop
- Cuisine: american
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Pin RecipeDescription
Next time you have a recipe that calls for a can of condensed cream of chicken/mushroom soup, pull out this recipe and make your own.
Ingredients
- 1 cup homemade stock or organic chicken stock
- 3 tbsp melted grass fed butter
- 2 ounces finely diced cooked chicken pieces (make pieces very small). If making cream of mushroom, omit the chicken and add 1/2 cup of sautéed mushrooms cut into small pieces.
- 2 tbsp plus 1 tsp of potato flour
- 1 tbsp raw milk/ or fresh coconut milk, see recipe
- 1 tbsp full-fat Greek yogurt
- 1/2 tsp of poultry seasoning
- 1/4 tsp unrefined sea salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
Instructions
- In a bowl add chicken stock (stock doesn’t need to be heated) and potato flour.
- You might want to sift the potato flour in so you don’t get lumps.
- Add melted butter, milk, Greek yogurt, poultry seasoning, unrefined sea salt, black pepper and garlic powder.
- Whisk very well.
- Stir in chicken.
- Use to replace cream of chicken or cream of mushroom in recipes.
- This recipe is equivalent to 1 store bought can.
Notes
Nutrition Info: Calories: 568.2 Fat: 38.7g Carbohydrates: 33.9g Protein: 21.3g
Nutrition
- Serving Size: whole recipe
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Sherri Allen you might be interested in this
Sounds great, do any Australian readers know where we can purchase potato flour that is preservative free? Every where I’ve looked to date, it contains sulphites which i’m allergic to.
Can you get Bob’s Red Mill? The only ingredient is potato. I think it is on amazon, not sure if that would work??
Thanks for posting. I wonder what I could use in place of the potato flour? A little gelatin?
Is potato flour to high on the glycemic chart for you Stuart? You could try tapioca flour/starch…or arrowroot powder
I just don’t think it’s something that I’ll have in the pantry regularly. I keep gelatin, almond flour, and coconut flour, though.
I am not sure any of those would work for this Stuart 🙁 Almond flour most certainly not, and coconut flour would have to strong of a taste. I am assuming you have the orange (blooming) kind of gelatin?? I have no idea how that would work…but potato starch is very inexpensive and is great to thicken sauces.
Thanks for the info and the recipe, Halle! My Mom is very excited to have the cookbook from the lady who created the Maple Butternut Chicken Casserole Recipe.
Your mom is a smart lady, Stuart! That’s our new favorite food. I made it with uncured ham yesterday. We fight over who gets the leftovers for lunch!
Yum!
thinkin’ line 1. is incorrect?? is there any potato STARCH in the recipe????
@montanabby Nope there isn’t, thank you so much for pointing that out! I will make the change 🙂
@hallecottis You’re the best!
Could you freeze this?
@kayleeh I am not sure? The potato would be what I question if you could or couldn’t. I would venture to say no but give it a whirl and let us know if it worked or not. You could always make a batch and freeze a small amount and test it that way. That way you won’t be wasting a whole batch 🙂