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Homemade Cream of Something Soup

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Homemade Cream of Something Soup

Many family favored recipes call for a can or two of cream of something soup (such as cream of chicken or cream of mushroom). It adds a smooth texture and a punch of flavor. Unfortunately, these cans of cream of something soup are chock full of unhealthy and fattening ingredients.

Homemade Cream of Something Soup

Not wanting to miss out on some of my favorite recipes (hello, chicken enchiladas and easy beef stroganoff!), I created this homemade cream of something soup that is Trim Healthy Mama friendly and has a gluten free option! This is an easier-to-make spin-off version of the one I developed in the past that uses egg yolks as thickener (which some found to be daunting or just too much work).

How to Customize the Cream of Something Soup

The recipe below results in the cream of chicken soup base. Here are a few other common customizations (feel free to add more or less to your liking):

  • cream of mushroom – add 1/2 cup finely chopped mushrooms (any kind)
  • cream of celery – add an additional 1/2 cup finely chopped celery (including leaves)
  • cream of broccoli – add 1/2 cup finely chopped broccoli
  • cream of asparagus – add 1/2 cup finely chopped asparagus
  • cream of whatever else – add 1/2 cup finely chopped whatever ingredient(s) you like

Homemade Cream of Something Soup

How to Make it Handy

To make the soup super convenient to use on a busy day, you can freeze it using ice cube trays. Ice cube trays vary in capacity, so as you fill the cubes, count how many cubes it takes to reach 1-1/4 cups worth of soup. After the cubes are frozen, transfer them to an airtight container (such as a zip bag) and label that container with its contents, the date made, and how many cubes equal one can’s worth of soup, then return to the freezer. To use, simply pull the specified number of cubes, put in your pot, and let the heat melt them.

Notes

About the Flour: Yes, I recommend using sprouted white wheat flour. It MUST be sprouted or it won’t fit on the THM plan. Either sprouted whole wheat or sprouted white wheat can be used, but I prefer the white because the brand I linked to is lighter in carbs. This recipe has such a small enough of amount of the flour that, as long as you don’t exceed about 1/2 cup worth serving of the soup, contains approximately 2 carbs (give or take) and an insubstantial amount of fat.

About the Oat Fiber: If you use the oat fiber and find that it isn’t thickening to your liking (I’ve found that some brands thicken better than others), feel free to add additional oat fiber and/or 1/4 to 1/2 teaspoon of xanthan gum or glucomannan while in the boiling stage (but don’t over boil the xanthan gum or gluccie as they may lose their thickening ability). Also, please note that this is oat FIBER which is not the same as oat FLOUR; oat flour has lots of carbs while oat fiber is carb free.

Homemade Cream of Something Soup

Homemade Cream of Something Soup

5 from 6 votes
Whip up of a batch of this quick and easy homemade cream of something soup that is freezable, THM friendly, gluten free, and sugar free!
PIN RECIPE SAVE RECIPE GO TO RECIPE BOX PRINT RECIPE
Diets
THM Fuel
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Miscellaneous
Cuisine American
Servings 6 servings
Calories 143

Ingredients
 
 

  • 1 tablespoon unsalted butter
  • 1 stalk celery, finely diced diced
  • ½ yellow or white onion, finely diced
  • ¼ cup sprouted white wheat flour or ¼ cup oat fiber
  • 2 cups chicken broth or stock (store bought or homemade)
  • 2 chicken breasts, cooked and finely diced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup heavy cream (for THM S) OR ½ cup 0% Greek yogurt (for THM FP)
  • salt and pepper to taste
Prevent your screen from going dark while using this recipe.

Instructions
 

  • In a medium saucepan over medium-high heat, melt the butter.
  • Add the celery and onion. Sauté until the onions are translucent.
  • Stir in the flour or oat fiber to create a roux.
  • Pour in the chicken broth or stock, chicken, garlic powder, and onion powder. Bring to a boil, stirring constantly. Allow to boil for 2 to 4 minutes, stirring constantly, until beginning to thicken.
  • Remove from the heat. Stir in the cream or yogurt, salt, and pepper. The soup should thicken more as it cools.
  • To use, substitute one 10.5 ounce can cream of something soup soup with 1-1/4 cups of this homemade soup.

Notes

Customizations (add more or less as you desire; sauté with the other veggies called for in the recipe):
• cream of mushroom - add 1/2 cup finely chopped mushrooms (any kind)
• cream of celery - add an additional 1/2 cup finely chopped celery (including leaves)
• cream of broccoli - add 1/2 cup finely chopped broccoli
• cream of asparagus - add 1/2 cup finely chopped asparagus
• cream of whatever else - add 1/2 cup finely chopped whatever ingredient(s) you like

Nutrition facts based on using the sprouted white wheat flour and heavy cream option (Fatastic/THM S).

Nutrition

Serving: 1servingCalories: 143kcalCarbs: 4.4gProtein: 8gFat: 11gFiber: 1g

Nutrition & Diet Disclaimer


Want more?Check out my filterable Recipe Index!

Homemade Cream of Something Soup

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Tagged With: chicken, comfort food, cream of asparagus, cream of asparagus soup, cream of broccoli, cream of broccoli soup, cream of celery, cream of celery soup, cream of chicken, cream of chicken soup, cream of mushroom, cream of mushroom soup, cream of something, cream of something soup, dinner, DIY, gluten free, healthful, healthy, homemade, how to, low carb, low fat, low glycemic, main dish, real food, recipe, soup, sugar free, supper, THM, Trim Healthy Mama, Trim Healthy Man, weight loss, what's for dinner

Comments

  1. Amanda Haas says

    at

    Could you freeze this?

    Reply
    • TJ says

      at

      Yes, you can. 🙂 If you read under the “How to Make it Handy” section, I give directions and tips on how. 🙂

      Reply
  2. Allison says

    at

    If making another version – like mushroom- do you still use the diced chicken breasts?

    Reply
    • TJ says

      at

      Yes. But if you don’t want to, you can omit it.

      Reply
  3. Emily Forsgren says

    at

    Some people might not know that sprouted white wheat is sprouted whole wheat, it’s just a type of wheat… there is red wheat and white wheat… white wheat has a lighter flavor:)

    Reply
    • TJ says

      at

      Yup, thank you! 🙂

      Reply
  4. Hilary says

    at

    Love it! 😍 Thank you so much, miss tj!

    Reply

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