{In case you're wondering, that means "Everyone to the table to eat!" in Italian}

Tuesday, April 8, 2014

Homemade Cream of Chicken Soup {Gluten-Free}

We have recently decided to go gluten-free as a family, but a few of our favorites have cream-of-something soup as an ingredient, so I came up with this recipe.  It tastes 1000 times better than canned soup and is way better for you, too!  If you aren't gluten-free, you could just use flour in the recipe. PS I have added a wheat-free label to my sidebar, so be sure to check those recipes out if you are looking for some ideas.  We have been using cornstarch a lot when a recipe calls for flour for thickening or coating meats, and it works great- we can't even tell the difference!

Homemade Cream of Chicken Soup {Gluten-Free}
2 Tb butter
2 Tb cornstarch
1/2 c. milk
1/2 c. water
1 tsp chicken bouillon powder or 1 cube
1 tsp dried parsley

Melt butter in saucepan.  Whisk in milk, water, cornstarch and bouillon.  Stir constantly over medium heat until thickened.  Mix in parsley and use in any recipe.  This makes the equivalent of one can of soup.

Suggestions for using this soup: Chicken Divan, Creamy Chicken Enchiladas, Greek Lemon Chicken Soup

Variations: you could use this recipe for any cream soup, just leave out the bouillon powder and...
  • Cream of Mushroom- sauté 4 ounces sliced mushrooms with butter, continue as directed.
  • Cream of Broccoli/Asparagus- trim 1 cup broccoli florets or asparagus spears, chop into 1/2" pieces, cook 'til tender, and add to soup at end of recipe.
  • Cream of Potato- Peel, cube & boil 1 potato 'til tender, add to soup at end of recipe.
  • Cream of Celery- sauté 1-2 chopped celery ribs with butter, continue as directed.
Each of these would need to be seasoned with salt & pepper at the end of cooking.  Enjoy!

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