Is campbell cream of chicken the same as chicken broth?

If not what can i use at a substitute for campbell cream of chicken substitute?Is campbell cream of chicken the same as chicken broth?
No, one is a cream %26amp; the other is, well... broth. You can use any other cream soup - cream of mushroom, cream of celery....Is campbell cream of chicken the same as chicken broth?
No.





Campbells Cream of Chicken Soup is essentially this:





Chunk Chicken


1/2 cup heavy cream


1 can chicken broth


Salt and Pepper


Dash garlic powder


Bring to boil then reduce to simmer on LOW.





Mix another 1/2 cup cold heavy cream with 1/2 tsp. corn starch. Stir and let sit for 2 mins to dissolve.





Gradually stir in the cold heavy cream/corn starch mixture to the soup and let cook on medium heat 2-3 more minutes.





That is what you can use to substitute.
Broth is clear and thin while cream of anything is...well...creamy.





You can substitute pretty much any cream soup and it's barely noticeable, even if the recipe specifically calls for cream of mushroom or chicken or whatever. I think it's used mainly as a shortcut ';sauce'; in many recipes, something with a lot of flavor that has a creamy consistency.
There are several things you can use instead of cream of chicken like cream of mushroom, cream of celery, but you probably don't have any of those either. To make a homemade version, use one of the recipes below:





Fat Free Condensed Cream of Chicken Dry Soup Mix





2 cups nonfat dry milk


3/4 cup cornstarch


1/4 cup instant chicken bouillon or other flavor (unsalted preferred)


2 tablespoons dried minced onion flakes


1 teaspoon crushed basil (optional)


1 teaspoon crushed thyme (optional)


1/2 teaspoon pepper





Combine all ingredients, mixing well. Store in an air tight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup.





To Prepare: Combine 1/3 cup of mix with 1 1/4 cups water in saucepan. Cook and stir until thickened or add mix and water to browned and then drained meat and cook in a skillet or saucepan with other casserole ingredients instead of canned soup in any casserole. The mix has about 1/3 the calories and sodium as purchased condensed soup.





--------------------------------------鈥?br>




Cream of Anything Dry Soup Mix





4 cups powdered milk


1 1/2 cups cornstarch


1/2 cup instant chicken bouillon granules


4 teaspoons dried onion flakes


2 teaspoons dried thyme


2 teaspoons basil, crushed and dried


1 teaspoon pepper


Combine all in a ziplock. Shake well, transfer to a vacuum seal bag and store up to a year.


To Prepare: Add 1/3 cup mix with 1 cup water. Add 1/2 cup minced anything (see below). Cook over low/medium heat until thickened.


Anything: onions, mushrooms, asparagus, broccoli, celery, cooked chicken, diced potatoes, tomato, cooked shrimp, etc





--------------------------------------鈥?br>




Homemade Condensed Cream of Chicken Soup


Yield: 3 cups (about 2 cans)





1 1/2 cups chicken broth


1/2 teaspoon poultry seasoning


1/4 teaspoon onion powder


1/4 teaspoon garlic powder


1/8 teaspoon black pepper


1/4 teaspoon salt (or less; taste to test)


1/4 teaspoon parsley


dash of paprika


1 1/2 cups milk


3/4 cup flour


Instructions:





1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).


2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.





--------------------------------------鈥?br>




Homemade Cream Of Chicken Soup Recipe





4 cups milk


2 tablespoons all-purpose flour


2 tablespoons canola oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat (you might want to just use the chicken broth if you don't have chicken)


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder





Heat the oil over medium heat for a minute. Add the flour and stir together to make a roux. Add the milk all at once. Turn the heat to medium high and whisk until all the lumps are removed. The sauce is done once it is thick and bubbles break the surface. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. This recipe actually makes more than what 1 can would be. I would probably use half the recipe.
No. You may be able to use cream as a substitute. It's probably for thickening and salt, so you'd have to add extra salt. You could also make a roux with oil and flour and seasoning.





Eh, better to just run to the store...
no its not, campbells cream of chicken, is chicken soup with cream added, you have to add water as its concentrated. you can always water it down and add some cooked veg to it, then it will be broth
Duh NO!


Mix 2 tbsp of oil with 2 tbsp of flour over medium heat, to make a roux.


Add 1 cup of chicken broth, 1 cup of milk, %26amp; whisk until thickened.


Or you could use any other cream soup, like mushroom.
YES THEY ARE THE SAME ,THEY JUST LOOK AND TASTE A LITTLE DIFFERENT,THEY BOTH HAVE CHICKEN PARTS IN THEM.BOTH ARE REALLY GREAT TO ADD A LITTLE PIZAZZ TO ANY DISH YOU ARE MAKING. I JUST LOVE CHICKEN PARTS!
No, broth is yellow liquid, cream of chicken is thicker. What are you making and I can tell you what to substitute?



not at all


mix cream with broth right before its done cooking


it will thicken it up
no