Freezer Gluten Free Cream Of Chicken Soup Recipes

EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE

Steps:

• Whisk chicken broth, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
• Add seasonings and mix together.
• Cook over medium heat, stirring constantly, until bubbling, about 3- 5 minutes.
• Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes.
• Remove from heat and use as a substitute for any recipe that calls for cream of chicken soup.

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 CREAM OF CHICKEN SOUP REPLACER

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.

GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a saucepan over medium heat. If using, add the chicken and sauté until the chicken is warm.
• Add the rice flour and whisk until the flour just starts to brown.
• Add the broth and milk while whisking and bring to a boil.
• Boil until thickened.
• Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
• Remove from the heat and let cool to room temperature, about 2 hours.
• Transfer to resealable freezer bags. Keep in the freezer to use when needed.

GLUTEN FREE - CREAM OF CHICKEN SOUP REPLACEMENT FOR CASSEROLES

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 {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.

GLUTEN FREE HOMEMADE CREAM OF CHICKEN SOUP

Steps:

• Combine broth & milk in saucepan over low heat. In separate bowl, whisk together almond flour, onion powder, garlic powder, pepper, dried parsley & salt. Add dry ingredient mixture to saucepan. Whisk over low heat for 10 minutes. In separate bowl, mix together 1 tbsp cornstarch with 1 tbsp water till smooth. Add into saucepan. Whisk continuously over low heat as soup thickens. Remove from heat. Store in fridge for 4-5 days or freeze until ready to use.