Freezer Gluten Free Cream Of Chicken Soup Recipes
GLUTEN-FREE CREAM OF CHICKEN SOUP
Make this easy Gluten-Free Cream of Chicken Soup in minutes!
Provided by Kristy Still
Categories Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium-high heat.
- Add in the flour and whisk until combined.
- Add in the chicken stock and milk, whisk 1-2 minutes.
- Season with salt, pepper, garlic powder, and onion powder.
- Bring to a simmer and cook until thickened about 3-5 minutes.
- Add in the cooked chicken.
- Remove from heat and cool completely.
- Store in an airtight container in the fridge.
Nutrition Facts : ServingSize 1 g, Calories 346 kcal, Carbohydrate 30 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 77 mg, Sodium 1447 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE
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
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
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
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
FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP
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
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
GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L
This is #2 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Provided by Nana Lee
Categories Chicken
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- NOTE RE AMT:.
- Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
- Place the chicken in the water, bring to a boil and immediately lower to simmer.
- Add the carrot, onion and celery.
- Simmer for 1 hour.
- Carefully remove the vegetables and chicken from the broth.
- Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
- Process into a puree, then return to the sauce pan with any remaining broth.
- Bring to a boil.
- Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
- When thickened, remove from heat and allow to cool.
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