Cream Soups Recipe Gluten Free

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EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE



Easy Gluten Free Cream of Chicken Soup Recipe image

Learn how to make gluten free cream of chicken soup recipe. This gluten free cream soup base is so simple. Gluten free substitute for cream of chicken soup.

Provided by Eating on a Dime

Categories     Soup

Time 6m

Number Of Ingredients 6

3/4 cup milk
3/4 cup chicken broth
3 Tbsp corn starch
1/2 tsp salt
1/4 tsp pepper
1/4 tsp poultry seasoning

Steps:

  • Whisk chicken broth, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
  • Add seasonings and mix together.
  • Cook over medium heat, stirring constantly, until bubbling, about 3- 5 minutes.
  • Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes.
  • Remove from heat and use as a substitute for any recipe that calls for cream of chicken soup.

Nutrition Facts : Calories 271 kcal, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 1501 mg, Sugar 12 g, ServingSize 1 serving

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER



Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories     Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

  • Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS



5 Gluten-Free Cream of Vegetable Soups image

Add fresh, in-season vegetables and herbs to a simple, rich and creamy, homemade gluten-free soup base.

Provided by Teri Gruss, MS

Categories     Entree     Side Dish     Dinner     Appetizer     Soup

Time 20m

Yield 8

Number Of Ingredients 10

31/2 cups chicken broth (gluten free)
3 tablespoons butter (OR olive oil)
3 tablespoons amaranth flour
1 clove garlic (minced, fresh)
2 teaspoons salt (or to taste)
1 tablespoon onion powder (gluten free, or to taste, not onion salt)
1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
3 cups vegetables (fresh)
To taste: white pepper (fresh cracked)
Garnish: gluten free crackers (homemade)

Steps:

  • Steam fresh vegetables until tender but not overcooked. Set aside.
  • In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
  • Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
  • Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
  • Add vegetables, cream, and seasonings and stir until smooth.
  • Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g

GLUTEN FREE CREAM SOUP BASE (POWDERED)



Gluten Free Cream Soup Base (Powdered) image

This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.

Provided by WI Cheesehead

Categories     Free Of...

Time 10m

Yield 8-9 serving(s)

Number Of Ingredients 8

1 cup powdered milk or 1 cup non-dairy powdered coffee creamer
1 cup rice flour
2 tablespoons instant minced onion
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons powdered stock (GF, chicken or vegetable, maybe bouillon would work)
1/4 cup water
1 cup water or 1 cup chicken broth

Steps:

  • Combine all ingredients and mix well. Store in airtight container on pantry shelf.
  • Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
  • Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP



Freezer Gluten-Free Cream of Chicken Soup image

Make this ahead and keep in freezer. Use when recipes call for cream of chicken soup. This is a great gluten-free alternative.

Provided by Melissa Harris

Time 2h20m

Yield 6

Number Of Ingredients 6

4 cups chicken broth
2 cups milk
5 ½ tablespoons cornstarch
1 ½ teaspoons chicken bouillon granules
½ teaspoon onion powder
salt and ground black pepper to taste

Steps:

  • Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
  • Remove from the heat and let cool to room temperature, about 2 hours.
  • Transfer to resealable freezer bags. Keep in the freezer to use when needed.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 902.8 mg, Sugar 4.8 g

CREAM SOUPS RECIPE GLUTEN FREE



Cream Soups Recipe Gluten Free image

Looking for a gluten free cream soup? This is one of the easiest I have found. With this you can add mushrooms for a cream of mushroom, chicken for cream of chicken, and the list goes on. I have also used this to make a sausage gravy which is "fantastic" in the words of my grandson. The recipe came from glutenfreehomemaker.com

Provided by joytosew

Categories     Free Of...

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup cold milk or 1 cup non-dairy milk substitute
3 tablespoons rice flour or 3 tablespoons cornstarch
1 tablespoon margarine or 1 tablespoon olive oil
1 teaspoon chicken bouillon granules or 1 teaspoon chicken bouillon cube, be sure its gluten free
1/2 teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
1 dash pepper, to taste

Steps:

  • I have always used sweet rice flour in this recipe, but if you don't have any on hand, cornstarch will work. Either one should be whisked into the cold milk in a saucepan.
  • Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
  • Use this soup in recipes in place of one can of creamed soup.
  • Variations:.
  • Add 1/2 Celsius chopped chicken, cooked or canned mushrooms, or cooked celery.
  • You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.

Nutrition Facts : Calories 184.9, Fat 10.6, SaturatedFat 6.5, Cholesterol 32.5, Sodium 930.6, Carbohydrate 17.5, Fiber 0.4, Sugar 0.2, Protein 5.1

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