Clean Eating Slow Cooker Cream Of Chicken Soup Recipe

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Clean Eating Slow Cooker Cream Of Chicken Soup Recipe

Over the years, one question that has come up again and again is, “how do I replace cream of….”. This recipe is one that I developed for my first cookbook (SkinnyMs. Slow Cooker) and I’ve used it ever since to substitute for the canned variety.

It’s versatile, so you can make substitutions pretty easily as needed. It’s not as thick as the canned stuff (nothing ever is… what DO they put in that stuff anyway?????!!), but you can thicken it further by stirring in extra flour or even some organic cornstarch or arrowroot powder. It has a lovely flavor and freezes well too. I like to portion this out for those “cream of…” recipes so that all I have to do is defrost a portion size of it for my recipe. Works well!

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Clean Eating Slow Cooker Cream Of Chicken Soup Recipe
Author: Tiffany McCauley | The Gracious Pantry.com
Serves: 7 1/2 cups
Note: This soup has more broth than chicken. If you want more chicken, ands an extra 2 chicken breasts.
Ingredients
  • 4 cups low-sodium chicken broth, no sugar added (homemade is best)
  • 4 tbsp. whole wheat pastry flour
  • 1 tsp. balsamic vinegar
  • 2 cups unsweetened almond milk (homemade is best)
  • 1 lb. raw, boneless, skinless chicken breasts
  • AFTER COOKING, STIR IN:
  • 3/4 cup plain Greek yogurt
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish
Instructions
  1. Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps.
  2. Add vinegar, almond milk and chicken.
  3. Cover and cook on low for 4-6 hours or until chicken easily falls apart.
  4. AFTER COOKING:
  5. Shred chicken with 2 forks.
  6. Using a whisk, beat in Greek yogurt, garlic powder, onion powder, salt and pepper to taste.
  7. Garnish with fresh parsley.

 

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16 Comments

  1. This sounds wonderful, I love the idea of a cream soup in the slow cooker. However if I were to use regular milk would any of the other ingredients/amounts change? Thanks!

    1. The Gracious Pantry says:

      Tina – Not as far as I know. Let me know how it turns out!

  2. What could I use in place of the yogurt to make it dairy free? Love your blog, best clean eating site…Thanks for all the great info. 🙂

    1. The Gracious Pantry says:

      Sandy – I’m not sure. I guess you could try coconut milk, but that would obviously change the flavor.

  3. You mentioned home made almond milk is better. Does it thicken better?

    Would oats work instead of pastry flour? Not much of a cook and don’t know if I can buy pastry flour in bulk. We did just get a TJ in town, though, I wonder if they sell bulk flour. In case they do can u suggest another flour as an option?

    1. The Gracious Pantry says:

      Maty – Homemade almost milk is better because it’s actually clean. Nothing added. I doubt oats would work because there is no gluten to thicken. But you can try it and see!

  4. One more question. When I buy fresh cilantro, parsley, etc I use the bit I need and the rest goes to waste. Does freezing really work and any suggestions on how to?

    1. The Gracious Pantry says:

      Maty – Chop them, divide them into ice cube trays and fill with olive oil, then freeze.

  5. What would using regular flour do to the nutritional values do you think?

    1. The Gracious Pantry says:

      Jessica – If you mean the nutrition data I post with the recipe, I’m not sure. You’d have to enter it into an online calculator and see. It would not be clean at that point though.

  6. Would using regular whole wheat flour work?

    1. The Gracious Pantry says:

      Michele – You could, yes. But the texture will be a bit more coarse and “gritty”.

  7. I’m so happy that you’ve come up with an alternative to the processed canned cream of chicken soup! Thank you!

  8. Yes! So happy to see this recipe! I’ve been making a homemade “cream of” soup on the stove in small batches, but I love anything in the crockpot. I may try a version of this without the chicken breasts and with some mushrooms to see how it turns out for a cream of mushroom soup for cooking purposes.

  9. I can make this GF & dairy free in a skinny minute! Swap the flour out for 2T arrowroot power and then swap the yogurt for full fat coconut milk (or plain coconut milk yougurt) and VOILA! GF/DF version. I can’t wait to try! This would make a great base for my chicken/lemon greek soup I make. Thanks so much!

    1. The Gracious Pantry says:

      Michele – I’m not sure it would hold up well in the slow cooker or taste quite the same. But it’s worth a shot! Let me know how it turns out!

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