This recipe is throwback comfort food from many many decades. Campbell’s Soup “Mmm Mmm Good!” Use cream, it really does make a difference.
Chicken and Cream of Chicken Soup
I ‘ve used and measured this with Campbell’s soup (Gluten) and Co-Op stores Cream of Chicken Gold Brand Soup (Gluten Free). GF soup doesn’t cook out the same, so it will take longer to reduce. The girls prefer this version.
Ingredients
- 1 TBSP olive oil 0 CHO
- ¼ tsp. minced garlic 0 CHO
- 2 TBSP (20 gr) shallot, finely diced 4 CHO
- 2 chicken breasts 0 CHO
- 1 can 284 ml cream of chicken/celery soup (9 CHO/1/2 cup/125ml prepared – 18 CHO/1/2 cup/125 ml (undiluted) 40.89 CHO
- ¼ cup cream 0 CHO
- 2 TBSP fresh parsley finely chopped 0 CHO
Pasta, potatoes or rice, whatever and however much your family eats. CHO count separate
TOTAL CHO 44.89 CHO
- WEIGHT COOKED 310 GRAMS
- 44.89 CHO DIVIDED BY 310 GRAMS = .144 CHO/TBSP
- 1 TBSP = 15 GRAMS (.144 CHO x 15 GRAMS) 2.16 CHO/TBSP
- ¼ CUP = 4 TBSP (2.16 CHO x 4) 8.64 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Sauté shallot in olive oil, add garlic and cook for a couple minutes.
- Add chicken and brown on both sides. Onion will brown as well. Adding more flavor.
- Stir in soup and milk. Cover and simmer for 30 minutes, stirring occasionally.
- Garnish with parsley and serve with side of your choice.
