Gluten Free Cream of Chicken Soup
Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store.
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INGREDIENTS
- 4 tablespoon butter
- 3 tablespoon flour, gluten free if desired
- ½ cup chicken stock
- ½ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- In a small saucepan, melt butter over medium-low heat.
- Add flour, and whisk together to make a roux (about 1 to 2 minutes)
- Add the chicken broth and ½ cup of the milk. Stir to combine everything well.
- Bring to a low boil and then stir in garlic powder.
- Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
- Remove from heat, stir in the pepper and use as you would a regular can of condensed soup.
NOTES
- This recipe can be used to substitute for one can of cream condensed soup in any recipe. The recipe comes out with about 1 cup of thick cream of chicken soup.
- Salt - If the chicken broth is already salted then skip the salt entirely or add to taste.
- How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 130kcal
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