1 recipe gluten free biscuits (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled
2 tablespoons (28 g) extra virgin olive oil
4 cups (32 fluid ounces) chicken stock
3 cups (24 fluid ounces) milk
1 1/2 cups peeled and chopped carrots (from about 4 medium carrots)
1/2 cup chopped celery (from about 2 medium stalks)
1 medium onion, peeled and grated
1 1/2 cups (9 ounces) peeled and shredded russet potatoes
4 cloves garlic, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 1/2 pounds boneless skinless chicken breasts
1 12-ounce can evaporated milk
5 tablespoons (45 g) basic gum-free gluten free flour blend (or an equal amount superfine sweet white rice flour)
2 teaspoons herbs de Provence (or substitute 1 teaspoon dried rosemary + 1/2 teaspoon dried thyme + 1/4 teaspoon dried basil + 1/4 teaspoon dried parsley)
Using a sharp knife, slice each chilled biscuit round into 8 wedges. Place the wedges on a baking sheet and place in the freezer while the soup cooks.
Grease the liner of a 6-quart slow cooker with the olive oil. Add the chicken stock, milk, carrots, celery, onion, potatoes, garlic, salt, pepper and garlic powder, and mix to combine. Add the chicken breasts, and stir to separate the breasts from one another. Into a measuring cup with at least a 2-cup capacity (or another similarly-sized container with a pour spout), pour the evaporated milk. Add the flour blend and whisk until the flour is fully dissolved and the mixture is smooth. Add the herbs de Provence, and whisk again to combine. Pour the evaporated milk mixture into the slow cooker liner, and mix to combine.
Cover the slow cooker and set to low. Allow to cook for 5 to 6 hours, or until the chicken is cooked all the way through and the vegetables are very tender. Remove the chicken from the slow cooker and, while it still warm, shred it with two forks. Cover the chicken and set it aside. Using an immersion blender, puree the rest of the ingredients in the slow cooker (alternatively, you can blend the mixture in a blender, taking care not to overfill the blender as you’ll be blending hot liquids, or simply leave the ingredients whole).
Turn the slow cooker to “high” and add the frozen biscuit wedges to the soup. Mix gently to combine. Cover the slow cooker and allow to cook until the biscuits are cooked through (between 30 minutes and 1 hour on “high,” depending upon your slow cooker). Serve the soup immediately, and top each bowl with an equal amount of the shredded chicken.
P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support means the world to me!