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 FRIED CHICKEN
When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.
Provided by Shauna Ahern
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
- Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
- Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
- Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
- Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
- Don't overcrowd the pan. You can always do this in two batches.
- Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
- Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
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
CREAM OF CHICKEN SOUP FROM SCRATCH
I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!
Provided by BabyDollPie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
- Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.9 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.2 g, Sodium 198.3 mg, Sugar 4.4 g
GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN
Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: You'll be rewarded with less cleanup, too!
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
- In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
GLUTEN FREE - CREAM OF CHICKEN SOUP REPLACEMENT FOR CASSEROLES
Make and share this Gluten Free - Cream of Chicken Soup Replacement for Casseroles recipe from Food.com.
Provided by Shesaninja
Categories Egg Free
Time 15m
Yield 1 can equivelent, 1 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour or cornstarch with the milk or milk substitute.
- Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
- Use this soup in recipes in place of one can of creamed soup.
- You could also add celery or mushrooms to make into other cream of soup flavors.
GLUTEN FREE CREAM SOUP BASE (POWDERED)
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
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.
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