Gluten Free Cream Soup Base Recipe Recipe For Chicken

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

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.

EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE

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.

GLUTEN FREE CREAM SOUP BASE (POWDERED)

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.

GLUTEN-FREE CREAM OF CHICKEN SOUP {DAIRY-FREE OPTION}

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.

GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a saucepan over medium heat. If using, add the chicken and sauté until the chicken is warm.
• Add the rice flour and whisk until the flour just starts to brown.
• Add the broth and milk while whisking and bring to a boil.
• Boil until thickened.
• Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

HOMEMADE GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• In a saucepan or Dutch oven, melt butter over medium-high heat. Sprinkle in cornstarch, whisking to combine into a paste.
• Slowly pour in chicken broth, whisking constantly to combine until smooth. Pour in milk and stir to combine.
• Add salt, garlic powder, onion powder, paprika, and black pepper, stirring to combine.
• Reduce heat to medium and simmer for a few minutes, until thickened.
• Serve as desired or add to your favorite recipe in place of "cream of" soups.

GLUTEN FREE CREAM OF CHICKEN SOUP

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.