Gluten Free Cream Of Chicken Soup Replacement For Casseroles Food

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 RECIPE

Steps:

• Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or 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.

CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE - GLUTEN-FREE

Steps:

• Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
• Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
• While stirring, bring the pot to the boil and allow the mixture to thicken.
• Can be used in any recipe calling for condensed 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 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.

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.

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 SUBSTITUTE FOR CREAM SOUP BASE

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.