Gluten Free Thai Chicken Soup Food

GLUTEN FREE - CREAM OF CHICKEN SOUP REPLACEMENT FOR CASSEROLES

Gluten Free - Cream of Chicken Soup Replacement for Casseroles image

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

Ingredients

1 cup milk (whichever kind you prefer)
3 tablespoons gluten-free flour or 2 tablespoons cornstarch
1 tablespoon butter, margarine or 1 tablespoon olive oil
1 teaspoon chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)
1/2 teaspoon salt (or to taste)

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 REPLACER

Gluten-Free Cream of Chicken Soup Replacer image

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

Ingredients

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

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

THAI CHICKEN SOUP

Thai Chicken Soup image

The delicious Thai soup is based on a recipe from Cook's Illustrated. I've converted it to be Gluten-Free, with a couple of twists. Enjoy! For more great tasting and helthy gluten-free recipes, visit elanaspantry.com

Provided by Elanas Pantry

Categories Stocks

Time 20m

Yield 1 pot of soup, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon grapeseed oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave nectar
1/2 lb cremini mushroom
1 head broccoli
1 lb boneless skinless chicken breast, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce
1/2 cup cilantro, minced
2 serrano chilies, thinly sliced
1/4 cup scallion
1 lime, cut into wedges

Steps:

Warm oil in a large saucepan over medium heat.
Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes.
Stir in stock, coconut milk and agave and bring to a simmer.
Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
Return broth to saucepan.
Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes.
Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes.
Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
Ladle soup into bowls and garnish with cilantro, chilies and scallions.
Serve with wedges of lime.

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