Homemade Gluten Free Cream Of Chicken Soup Recipes

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 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.

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.

GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE

Steps:

• To make the croutons. spray the bread cubes generously with oil, sprinkle withsalt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
• To make the soup, heat oil in a large pot over medium high heat. Add onionand cook for 5 minutes, until translucent. Add garlic and cook for 1 minute. Addcarrots, celery and bell pepper, cook for 2 minutes to soften. Stiroccasionally.
• Add butter and melt. Then add flour and mix until incorporated, and stirconstantly for 1 minute.
• Add chicken stock, mix until flour is incorporated, then add milk. Mix to combine,then add salt, spices, chicken and peas.
• Bring to simmer, stirring occasionally. As it heats, it will thicken, about 5minutes. Don't let it bubble. Once thickened, adjust salt and pepper.
• Ladle into bowls and serve garnished with croutons and fresh oregano if desired.

GLUTEN FREE - CREAM OF CHICKEN SOUP REPLACEMENT FOR CASSEROLES

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.

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
• Remove from the heat and let cool to room temperature, about 2 hours.
• Transfer to resealable freezer bags. Keep in the freezer to use when needed.