Gluten-free Cream of Chicken Soup
Use this gluten-free cream of chicken soup recipe to replace any recipe that calls for canned soup. You can make chicken soup, mushroom soup, and more.
Ingredients
- 3 Tablespoons Butter See notes for dairy-free.
- 3 Tablespoons Corn Starch See notes for alternate thickeners.
- 1 Cup Chicken Stock You can also use broth.
- ½ Cup Milk See notes for dairy-free.
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- In a saucepan over medium heat, melt the butter.3 Tablespoons Butter
- Once the butter is melted, add in the corn starch.3 Tablespoons Corn Starch
- Let the butter and starch cook until a paste is made.
- Once you have your gluten-free roux made, whisk in the stock and the milk.½ Cup Milk, 1 Cup Chicken Stock
- Add the spices.¾ Teaspoon Salt, ½ Teaspoon Pepper
- Let the soup continue to cook, occasionally whisking until it has thickened.
Notes
How to customize your gluten-free soup.
- If you want extra flavor - Saute a shallot with some garlic in a skillet in the butter before adding the starch.
- To make a gluten-free cream of mushroom soup. - Saute about ¼ of a cup of diced mushrooms, a shallow, and 2-3 cloves of garlic in the butter before adding the starch.
- To make a gluten-free cream of celery soup - Saute about ¼ of a cup of diced celery and 2-3 cloves of garlic in the butter before adding the starch.
- Make a vegetarian creamed soup by substituting a vegetable stock instead of using chicken stock.
- Make a dairy-free cream soup by using dairy-free butter or olive oil and dairy-free milk.
- Want to use a thickener besides corn starch? - You can easily use arrowroot starch, potato starch, rice flour, or a 1:1 gluten-free flour. If you really want to keep this completely grain-free, you can also cassava flour.
Nutrition
Calories: 61kcal
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