GLUTEN FREE
CREAM OF CHICKEN SOUP
GLUTEN FREE
CREAM OF CHICKEN SOUP
The secret to a delicious creamy soup is the combination of lowest possible heat and continuous stirring for smooth consistency. With the flavour and texture variation of chicken pieces, Aylmer’s Gluten Free Cream of Chicken is seasoned to perfection for soothing satisfaction every time you need the comfort of a warm, creamy soup. It is also the perfect comforting down-home base for casseroles and sauces.
Ingredient List
Water
Modified Corn Starch
Chicken Fat
Chicken
Salt
Monosodium Glutamate
Whey Powder
Sodium Phosphate
Cream (Milk, Cream)
Mechanically Separated Chicken Meat
Seasoning
Chicken Broth
Buttermilk Powder
Onion Powder
Yeast Extract
Colour
Disodium Inosinate
Disodium Guanylate
Chicken Flavour
Spice Extracts
CONTAINS: MILK.
| Nutrition Facts Per 1/2 cup (125 mL) condensed | |||
|---|---|---|---|
| Amount | % Daily Value | ||
| Calories 70 | |||
| Fat 4 g | 6 % | ||
| Saturated 1 g + Trans 0 g | 5 % | ||
| Cholesterol 5 mg | |||
| Sodium 860 mg | 36 % | ||
| Carbohydrate 7 g | 2 % | ||
| Fibre 1 g | 4 % | ||
| Sugars 0 g | |||
| Protein 2 g | |||
| Vitamin A | 0 % | Vitamin C | 0 % |
| Calcium | 2 % | Iron | 4 % |
Recipes
CREAMY CHICKEN AND ASPARAGUS RISOTTO
00:10’
00:15’
4
Ingredients
1 tbsp of vegetable oil
1 lb of boneless chicken breast, cubed
3/4 cup of Arborio rice
1 can (10 oz) of Aylmer
condensed Cream of Chicken Soup
1 cup of asparagus,
cut into 3 cm lengths
1½ cups of water
1/2 cup of white wine
1/4 cup of bacon bits
1/4 cup of Parmesan cheese
1 tsp of fresh thyme
Salt and pepper to taste
Preparation
- In a large pan heat the oil on medium-high heat. Add the chicken and cook for 5 minutes or until the chicken has completely browned.
- Add the rice, Cream of Chicken Soup, asparagus, water and wine and bring to a boil. Cover and reduce the heat to medium-low. Allow to simmer for 5 minutes. Take pan off the stove.
- Add the bacon, cheese and thyme. Allow to sit covered for 5 minutes.
CHICKEN POT PIE
00:25’
00:45’
4 to 5
Ingredients
2 pie shells
2 tbsp of olive oil
1 small onion, finely chopped
1 carrot, peeled and diced
1 celery stalk, diced
1 can (10 oz) of Aylmer
condensed Cream of Chicken Soup
1/2 a cup of white potatoes,
peeled and diced
1/2 a cup of milk
2 cups of cooked chicken
in small cubes
Salt and pepper to taste
Preparation
- Place the first pie shell in a 9-inch pie plate.
- In a large saucepan, tenderize the onions, carrots and celery in oil for 5 minutes. Add the Cream of Chicken Soup, potatoes and milk and bring to a boil.
- Add the chicken and adjust the seasoning.
- Pour the mix into the pie plate and cover with the other pie shell. Make an incision on top to allow the steam to escape.
- Cook in the oven at 375ºF for 30 to 35 minutes. Let stand for a bit while before serving.