GLUTEN-FREE CREAM OF CHICKEN SOUP {DAIRY-FREE OPTION}
Homemade Gluten-Free Cream of Chicken Soup is a filling and delicious meal. It's also perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.
- Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic.
- Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
- Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
- Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.
Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 11 g, Protein 32 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 111 mg, Sodium 883 mg, Fiber 1 g, Sugar 3 g
DAIRY-FREE CREAM OF CHICKEN SOUP
This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
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
GLUTEN FREE AND DAIRY FREE CREAM OF CHICKEN SOUP
The perfect gluten free and dairy free substitute for cream of chicken soup
Provided by Leigh Anne Wilkes
Categories Soup
Time 25m
Number Of Ingredients 8
Steps:
- Melt butter, add in onion powder, salt and pepper.
- Stir in flour and cook for a minute or two
- Add in chicken broth and bring to simmer
- Add in coconut milk and simmer until it thickens. About 12-15 minutes Add in shredded chicken and heat through.
Nutrition Facts : Carbohydrate 11 g, Protein 6 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 10 mg, Sodium 1057 mg, Fiber 1 g, Sugar 1 g, Calories 339 kcal, ServingSize 1 serving
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