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
5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS
Steps:
- Steam fresh vegetables until tender but not overcooked. Set aside.
- In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
- Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
- Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
- Add vegetables, cream, and seasonings and stir until smooth.
- Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.
Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g
CREAM SOUP BASE
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
- To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 7.6 g, Cholesterol 35.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 394.8 mg, Sugar 2.9 g
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 CREAM OF CHICKEN SOUP
Easy gluten free cream of chicken soup to substitute for canned condensed cream of chicken soup in all of your favorite recipes. It takes only 10 minutes to mix this up on the stove, and it is creamy and delicious. It is also delicious by the bowl.
Provided by © Flippin' Delicious 2020
Categories gluten free soup recipes
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 169 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
GLUTEN FREE SUBSTITUTE FOR CREAM SOUP BASE
Need a gluten free cream of mushroom or cream of chicken soup for casseroles? Try this one.
Provided by Patsy Weaver
Categories Cream Soups
Time 20m
Number Of Ingredients 7
Steps:
- 1. Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
- 2. Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.
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
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- Instant Pot Chicken and Rice Soup. The Instant Pot pressure cooker is an excellent way to drastically shorten the cooking time for homemade chicken and rice soup.
- Split Pea Lentil Soup. Get your plant protein on with this nourishing soup that is perfect for colder days. It boasts a full-bodied texture from blended split peas and lentils, and is easy to make with basic pantry ingredients, plus a few simple veggies.
- Gluten-Free French Onion Soup. Deeply rich and comforting, with a beefy stock brimming with caramelized onions, French onion soup always hits the spot on cold or rainy days.
- Pho Bo (Vietnamese Beef Noodle Soup) Tender, slippery rice flour noodles are an essential component of Vietnamese cuisine, and a great way for gluten-free diners to eat noodles.
- West African Peanut Butter Soup. Peanut soup (also called groundnut soup) is a staple dish enjoyed throughout West Africa. While it may sound unusual, if you like Thai peanut sauce, you are sure to get hooked on this creamy, comforting, spicy soup.
- Gluten-Free Lobster Bisque. Sweet rice flour is the secret ingredient that keeps this thick and creamy lobster bisque gluten-free. Savory, silky, and intensely flavored, with fresh chunks of tender lobster, it makes a show-stopping lunch, or a sophisticated starter for romantic meals, and other dinners when you want to impress your guests.
- Gluten-Free Creamy Mushroom Soup. The comforting, earthy flavor of classic cream of mushroom soup is hard to beat. This gluten-free version is so incredibly delicious, and easy to make from scratch in less than 20 minutes, you'll never open a can of mushroom soup again.
- Gluten-Free Thai Chicken Noodle Soup. Upgrade your everyday lunch with this aromatic chicken noodle soup singing with tasty Thai flavors. Rice noodles mean it is gluten-free, and it easy to tweak to your taste with leftover chicken or turkey, and any vegetables you wish to add.
- Cauliflower and Potato Soup With Cheddar Cheese. In about an hour, you can cook up a great big pot of creamy cauliflower and potato soup. Loaded with sharp cheddar cheese, and starchy goodness from potatoes, this family-favorite soup packs tons of nutrition, tastes like a treat, and is entirely gluten-free.
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