Gluten Free Cream of Chicken Soup Recipe
Make homemade gluten free cream of chicken soup, and bring back all of your old favorites with the simple creamy base that starts it all.
Servings: 4 cups condensed soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot peeled and minced
- 3 tablespoons unsalted butter
- 5 tablespoons gum-free gluten free flour blend (See Recipe Notes)
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon herbs de Provence or poultry seasoning (See Recipe Notes)
- 1 ½ cups chicken stock
- 1 can evaporated milk
- 1 cup diced cooked chicken
Instructions
- In a medium-size saucepan, heat the olive oil over medium-high heat.
- Add the shallots, and cook until translucent (about 3 minutes). Transfer the shallots to a small bowl, and set aside.
- To the same medium-size saucepan, add the butter and melt over medium heat.
- Add the flour blend, salt, pepper, and herbs de Provence or poultry seasoning, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup.
- Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color.
- Add the stock to the roux very slowly, and switch to a whisk, whisking frequently to break up any lumps that might form.
- Add back in the cooked shallots and whisk to combine.
- Add the evaporated milk, and continue to whisk until the mixture is smooth.
- Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter and/or thick enough to coat the back of a spoon (about 6 minutes). This whisk should leave a visible trail in the soup.
- Remove the saucepan from the heat, and add the cooked chicken. Stir to combine and serve.
Video
Notes
To make your own herbs de Provence, combine 1 tablespoons dried thyme + 2 teaspoons dried marjoram + 2 teaspoons dried savory + 1 teaspoon dried rosemary + 2 teaspoons dried lavender (optional) + 1/2 teaspoon dried sage.
To make your own poultry seasoning, combine 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary.
For the flour blend
You can use our gum-free gluten free flour blend, which calls for 30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch.
You can also use Nicole's Best, which does not contain xanthan gum.
Nutrition
Serving: 1cup | Calories: 353kcal | Carbohydrates: 20g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 687mg | Potassium: 485mg | Fiber: 1g | Sugar: 11g | Vitamin A: 523IU | Vitamin C: 3mg | Calcium: 269mg | Iron: 2mg