Gluten Free Cream of Something Soup

I'm SUPER excited about this next recipe. I know I sound like a nerd but, this recipe seriously makes me so giddy and excited.  I have searched SO LONG and hard for a good gluten free replacement for cream of chicken (or cream of anything for that matter!) I have tried various website recipes, recipes from my local health food store, even recipes from a couple of cook books and I've walked away each time thinking, "eh. There's got to be something better..." 

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! ;) 

Enjoy!

Gluten Free Cream of Chicken Soup

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by onceamonthmom.com

Makes the equivalent of 3 cans (10.75oz) or about (3) 1 & 1/3 cups
Ingredients: 

• 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

Directions: 

1. 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. 
2. 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.)

To divide the recipe you can split it into 3 parts, weigh it out into (3) 10.75oz sections, or measure out (3) sections of about 1 & 1/3 cup.  Can be used immediately or stored in the fridge for up to 3 days. It can also be frozen. I keep mine in 10.75 oz increments in the freezer and then defrost in a bowl of warm water just before using. 

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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: 
  

Gluten Free Cream of Celery Soup

Follow the directions as above except sub out the 1 cup chicken for 1 cup of diced celery. Add the celery when you add the onions and garlic to the pan so it has a longer chance to tenderize. (Otherwise you'll end up with a crunchy cream of celery soup.)

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Gluten Free Cream of Mushroom Soup

Follow the directions as above except sub out the 1 cup chicken for 1 cup of diced mushrooms. 

Gluten Free Cream of Asparagus Soup

Follow the directions as above except sub out the 1 cup chicken for 1 cup of diced Asparagus. Add the asparagus when you add the onions and garlic.