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
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 RECIPE
Gluten Free Cream of Chicken Soup is wonderful for people with a gluten intolerance. It also can be adjusted for any dietary needs.
Provided by Brianna Hobbs
Categories Copycat
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 139 calories, Fat 9 g, Carbohydrate 8 g, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 2 g
GLUTEN FREE - CREAM OF CHICKEN SOUP REPLACEMENT FOR CASSEROLES
Make and share this Gluten Free - Cream of Chicken Soup Replacement for Casseroles recipe from Food.com.
Provided by Shesaninja
Categories Egg Free
Time 15m
Yield 1 can equivelent, 1 serving(s)
Number Of Ingredients 5
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
Make this ahead and keep in freezer. Use when recipes call for cream of chicken soup. This is a great gluten-free alternative.
Provided by Melissa Harris
Time 2h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 902.8 mg, Sugar 4.8 g
GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L
This is #2 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Provided by Nana Lee
Categories Chicken
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- NOTE RE AMT:.
- Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
- Place the chicken in the water, bring to a boil and immediately lower to simmer.
- Add the carrot, onion and celery.
- Simmer for 1 hour.
- Carefully remove the vegetables and chicken from the broth.
- Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
- Process into a puree, then return to the sauce pan with any remaining broth.
- Bring to a boil.
- Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
- When thickened, remove from heat and allow to cool.
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