Cooking and Serving: 30 minutes | 4 cups condensed soup
Ingredients
How to make gluten free cream of chicken soup | About the chicken | Other condensed “cream of” soups
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4 cups condensed soup
Ingredients
How to make gluten free cream of chicken soup
About the chicken
Other condensed “cream of” soups
Popular ingredient substitution suggestions
Customized to your tastes: Make it as creamy as you like, with your favorite
Versatile: Add more chicken stock or even water to thin the soup and serve it
Equal to 2 cans of condensed soup: Use half of this recipe to replace one
A head start: Use this to make gluten free chicken and dumplings
Onion: I like to saute a minced shallot in olive oil, but you can add any
Butter: Adds flavor and is the base of the roux
Gluten free flour: A basic gluten free flour blend without xanthan gum, like
Seasonings: Salt, pepper, herbs de Provence or poultry seasoning all make
Chicken stock: Use a flavorful brand, like Pacific, or your favorite
Evaporated milk: Adds some moisture but not too much, and creamy richness
Chicken: Chunks of cooked chicken breast make this chicken soup
Cook down a minced shallot or other small, mild onion in some olive oil, then
Melt butter in a saucepan and add gluten free flour, salt, pepper, poultry
Add chicken stock, and whisk until smooth
Add evaporated milk, and add back the minced shallots
Cook until the mixture is reduced and thickened
Add in cooked chicken and you’re done!
2 glass mason jars with light brown cream of chicken soup with herb flecks on
1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) gum-free gluten free flour blend
¾ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 tablespoon herbs de Provence, or poultry seasoning (See Recipe Notes)
1 ½ cups (12 fluid ounces) chicken stock
1 can (12 fluid ounces) evaporated milk
1 cup (6 ounces) diced cooked chicken
Instructions
In a medium-size saucepan, heat the olive oil over medium-high heat.
Add the shallots, and cook until translucent (about 3 minutes). Transfer the.
shallots to a small bowl, and set aside.
To the same medium-size saucepan, add the butter and melt over medium heat.
Add the flour blend, salt, pepper, and herbs de Provence or poultry.
then smooth. This is the roux that will thicken the soup.
Cook over medium heat, stirring constantly, until the mixture has just begun.
to turn a very light brown color.
Add the stock to the roux very slowly, and switch to a whisk, whisking.
frequently to break up any lumps that might form.
Add back in the cooked shallots and whisk to combine.
Add the evaporated milk, and continue to whisk until the mixture is smooth.
Bring the mixture to a simmer, and continue to cook, stirring occasionally,.
until reduced spoon (about 6 minutes). This whisk should leave a visible trail in the soup.
Remove the saucepan from the heat, and add the cooked chicken. Stir to.
Notes
* ¾ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* 1 ½ cups (12 fluid ounces) chicken stock
* 1 can (12 fluid ounces) evaporated milk
* 1 cup (6 ounces) diced cooked chicken
* In a medium-size saucepan, heat the olive oil over medium-high heat.
* Add the shallots, and cook until translucent (about 3 minutes). Transfer the
shallots to a small bowl, and set aside.
* To the same medium-size saucepan, add the butter and melt over medium heat.
* Add the flour blend, salt, pepper, and herbs de Provence or poultry
seasoning, and stir to combine well. The mixture will clump at first, and
then smooth. This is the roux that will thicken the soup.
* Cook over medium heat, stirring constantly, until the mixture has just begun
to turn a very light brown color.
* Add the stock to the roux very slowly, and switch to a whisk, whisking
frequently to break up any lumps that might form.
* Add back in the cooked shallots and whisk to combine.
* Add the evaporated milk, and continue to whisk until the mixture is smooth.
* Bring the mixture to a simmer, and continue to cook, stirring occasionally,
until reduced spoon (about 6 minutes). This whisk should leave a visible trail in the soup.
* Remove the saucepan from the heat, and add the cooked chicken. Stir to
To make your own herbs de Provence, combine 1 tablespoons dried thyme + 2
teaspoons dried marjoram + 2 teaspoons dried savory + 1 teaspoon dried rosemary
+ 2 teaspoons dried lavender (optional) + 1/2 teaspoon dried sage.
To make your own poultry seasoning, combine 1/2 teaspoon dried parsley + 1
teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram +
1/2 teaspoon rosemary.
You can use our gum-free gluten free flour blend, which calls for 30 grams
superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch.
You can also use Nicole’s Best , which does not
Fat: 0.3g | Cholesterol: 81mg | Sodium: 687mg | Potassium: 485mg | Fiber: 1g |
Sugar: 11g | Vitamin A: 523IU | Vitamin C: 3mg | Calcium: 269mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
Learn to master the simple roux base to make homemade gluten free cream of
chicken soup, and bring back all of those old favorite recipes your family
loves. Potato and mushroom varieties, too!
to master the simple roux base to make homemade gluten free cream of chicken
soup, and bring back all of those old favorite recipes your family loves. Potato
and mushroom varieties, too!
Cream of Chicken Soup spoonful and in jar with parsley on top
of Chicken Soup spoonful and in jar with parsley on top
Fingers holding spoon with closeup on spoonful of cream of chicken soup
holding spoon with closeup on spoonful of cream of chicken soup
Overhead image of spoonful of cream of chicken soup in black spoon over pan
image of spoonful of cream of chicken soup in black spoon over pan
Gluten Free Cream of Chicken, Mushroom & Potato Soups
Free Cream of Chicken, Mushroom & Potato Soups
Cream of chicken soup in a glass jar with parsley pieces on top and a clean
of chicken soup in a glass jar with parsley pieces on top and a clean spoon on a