Gluten Free Condensed Cream Of Chicken Soup Recipes

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GLUTEN-FREE CONDENSED CREAM OF CHICKEN SOUP



Gluten-free Condensed Cream of Chicken Soup image

It only takes about five minutes to make your own gluten-free condensed cream of chicken soup! This easy homemade substitute for canned condensed soup is a great recipe to have in your back pocket! Use it in all of your favorite casserole recipes! This recipe is easy to customize with flavor swaps for cream of celery or cream of mushroom. Also, find substitutions for dairy-free and grain-free versions!

Provided by Katie | Wheat by the Wayside

Categories     Sauces

Time 10m

Number Of Ingredients 6

3 Tablespoons butter
3 Tablespoons sweet rice flour or potato starch
3/4 cup chicken stock
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Melt butter in a small saucepan over med-low heat.
  • Sprinkle sweet rice flour over the butter. Season with salt and pepper. Whisk and let bubble for 2 minutes.
  • Gradually whisk in the chicken broth and milk.
  • Allow the mixture to cook and bubble until very thick, whisking frequently, about 5 minutes.
  • Remove from heat. Use in recipe or store in the refrigerator for up to 3 days.

Nutrition Facts : ServingSize 1 recipe, Calories 523 kcal, Carbohydrate 30 g, Protein 10 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 108 mg, Sodium 610 mg, Fiber 1 g, Sugar 9 g

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

GLUTEN FREE CREAM OF CHICKEN SOUP



Gluten Free Cream of Chicken Soup image

Homemade Gluten Free Cream of Chicken Soup is perfect for casserole recipes. You can use this soup in any recipe that calls for the canned version, and it's super simple to make.

Provided by Chrystal

Categories     Main Dishes

Time 20m

Number Of Ingredients 9

1/4 cup butter
1/2 cup gluten-free flour blend
2 cups chicken stock
1 cup milk
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup chicken, cooked and finely chopped

Steps:

  • In a medium saucepan, melt the butter over medium heat.
  • Add in the gluten-free flour blend and whisk constantly until combined. Cook an additional 1-2 minutes, until the mixture is bubbling.
  • Gradually add in the chicken broth while whisking.
  • Add in the milk and whisk until incorporated.
  • Then, add the salt, garlic powder, onion powder, and black pepper. Whisk to combine.
  • Bring to a simmer. Cook an additional 7-8 minutes, whisking occasionally, until the soup has thickened.
  • Add in the cooked chicken and stir to combine.
  • Serve immediately or store in a jar or container in the refrigerator for later use.

Nutrition Facts : Calories 309 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 845 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L



Gluten-Free

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

2 chicken thighs
2 cups water
1/2 large carrot
1 stalk celery
1 tablespoon minced onion
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon tapioca flour
1 cup half-and-half

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.

CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE - GLUTEN-FREE



Condensed Cream of Chicken Soup Substitute - Gluten-Free image

A Roben Ryberg recipe for a substitute that can be used in any recipe call for one (10 3/4 ounce) can of cream of chicken soup. Cna be made in advance and stored in the fridge for a couple of days. For Aussies, Massell brand stock cubes are gluten-free. This recipe is intended for a substitute to be used in recipes and not for a stand-alone soup

Provided by Jubes

Categories     Free Of...

Time 20m

Yield 1 can (10 3/4 oz) equivelent, 1 serving(s)

Number Of Ingredients 5

2 ounces boneless chicken (any kind of pieces)
3 tablespoons butter
1 cup milk
7 teaspoons cornstarch or 7 teaspoons potato starch
1 gluten-free chicken bouillon cube

Steps:

  • Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
  • Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
  • While stirring, bring the pot to the boil and allow the mixture to thicken.
  • Can be used in any recipe calling for condensed chicken soup.

Nutrition Facts : Calories 665.3, Fat 52.6, SaturatedFat 30, Cholesterol 168.8, Sodium 1420.1, Carbohydrate 29.1, Fiber 0.2, Sugar 0.7, Protein 19.6

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP



Homemade Condensed Cream of Chicken Soup image

Easy substitute for condensed cream of chicken soup in recipes. Change the broth, change the soup.

Provided by mrjonesv2

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 15m

Yield 2

Number Of Ingredients 5

3 tablespoons salted butter
3 tablespoons all-purpose flour
½ cup chicken stock
½ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a small saucepan over medium heat. Add flour to melted butter and whisk rapidly until mixture is thick, about 2 minutes.
  • Add chicken stock; whisk until smooth. Add milk and bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes.
  • Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 12 g, Cholesterol 51.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 176.1 mg, Sugar 3.1 g

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