September 8, 2013

Gluten Free Cream Of Chicken Soup

I really wish I would have known how easy it was to make your own Cream Of Chicken Soup. You only need a few simple ingredients, which you probably already have on hand. Never worry about stocking up on canned Cream of Chicken Soup again, you can make it fresh any time you need it. This is a Gluten free recipe, but can easily be adapted to a regular Cream of Chicken Soup by replacing Gluten Free flour with All Purpose Flour.

This makes the equivalent of about 2 cans of store bought Cream of Chicken soup. It's great to make up a couple days ahead of time and keep in the fridge for quick and easy casseroles with a great heart homemade base.

  • 2 1/2 cups water
  • 2 tsp Better than Bullion, chicken flavor (or 2 Chicken bullion cubes) 
  • 1 1/2 cups milk
  • 3/4 cup Gluten Free all purpose flour
  • 1/2 tsp garlic powder
  • salt & pepper to taste

  1. Dissolve bullion in water.
  2. Combine the chicken broth and milk in a large saucepan. Bring to a low boil.
  3. Meanwhile combine Flour and spices in a separate bowl.
  4. Pour the flour mixture into the saucepan slowly over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
If the Soup mixture is too thin, add Gluten Free All Purpose Flour 1 tsp at a time, whisking in between until desired consistency is reached. If the soup mixture is too Thick, add milk or chicken broth 1 Tbs at a time, whisking in between, until desired consistency is reached. 

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