And there was!
This recipe unlocks the door for SO many other recipes! As a gluten-free-er, if I come across a recipe that contains "a can of cream of..." I usually discard the recipe before it even has a chance to begin! But not all of that is changing!
I've already been trying this recipe out in some of my old gluten favorite meals and it's been a hit! (Hence my giddiness!) So keep a weary eye out, I'll be posting those soon! ;)
Gluten Free Cream of Chicken Soup
Adapted by jalene from a recipe by onceamonthmom.com
Makes the equivalent of 3 cans (10.75oz) or about (3) 1 & 1/3 cups
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup raw chicken, diced small
- 1/2 cup butter, divided (use Earth Balance or Olive Oil to make it dairy free)
- 1/2 cup potato flour OR 2 Tbsp Sorghum flour, 2 Tbsp white rice flour, and 2 Tbsp cornstarch
- 2 cup milk (or use a dairy free substitute, I used plain almond milk)
- 1 & 1/2 cup gluten free chicken broth
- 1/2 tsp fresh ground pepper, or to taste
- 1 tsp sea salt, or to taste
- In a large skillet over medium heat melt 2 Tbsp of butter. Add the onion and garlic and saute until almost tender. Add the raw chicken and saute until cooked thoroughly. Remove the mixture from the pan and set aside in a bowl.
- Return the pan to the heat and add the remaining butter (1/4 cup + 2 Tbsp). Whisk in the potato flour OR the sorghum/white rice flour/cornstarch (whichever you are using). Cook for about a minute. While stirring continuously, pour in the milk, broth, sauteed mixture, pepper, and salt. Stir until your desired thickened consistency is reached. (Mine thickened pretty quick with potato flour.)
Note from jalene:
- Butter vs. Earthbalance vs. Olive Oil: Butter is going to be the best tasting but if you're dairy free, use Earthbalance. Olive Oil, in my opinion, is the least tastiest.
- Potato Flour vs Sorghum/White Rice Flour/Cornstarch: You'll be able to detect a hint of the flavor of the starch or flour you use so choose carefully. :) I LOVE potatoes so potato flour is my first choice. I know it's not an easy-to-find flour so we actually sell it in our online store for you. My mom actually introduced me to the sorghum/white rice flour/cornstarch combo and it works super well! So choose your own adventure. ;)
- This recipe can easily be converted to whichever your favorite cream of something soup is. Simply follow the directions below: