Homemade Cream Of Chicken Soup Gluten Free Dairy Free Version Food

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.

DAIRY-FREE CREAM OF CHICKEN SOUP

Steps:

• In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.

GLUTEN FREE AND DAIRY FREE CREAM OF CHICKEN SOUP

Steps:

• Melt butter, add in onion powder, salt and pepper.
• Stir in flour and cook for a minute or two
• Add in chicken broth and bring to simmer
• Add in coconut milk and simmer until it thickens. About 12-15 minutes Add in shredded chicken and heat through.

HOMEMADE CREAM OF CHICKEN SOUP - GLUTEN FREE DAIRY FREE VERSION

Steps:

• Saute garlic, onion and chicken. Set aside. Melt dairy free butter over medium heat. Whisk in cornstarch. Cook for 2 minutes. Add soy milk and broth. Add sauteed ingredients. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency. Use in recipes as indicated.

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP

Steps:

• 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
• 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
• 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.

CREAM OF CHICKEN SOUP - DAIRY FREE

Steps:

• Bring stock or bouillon to a boil.
• Add vegetables, salt and pepper and return to a boil.
• Cover and simmer for 25 minutes.
• Pour into a blender and liquefy.
• Serve hot.
• If soup is too thick, use milk substitute or bouillon to thin.