Gluten Free Cream of Chicken Soup
This gluten-free cream of chicken soup base works for chicken, mushroom, celery, or any other condensed cream of soups you need. It's quick, easy, and only takes a handful of ingredients.
Equipment
- Measuring Utensils
- Large Pot
- Whisk
Ingredients
- 3 Tablespoons butter
- 1 Tablespoon cornstarch or 1/2 teaspoon xanthan gum
- 1/2 cup chicken broth
- 1/2 cup milk or heavy cream
- salt & pepper to taste
Instructions
- In a small saucepan over medium-low heat, melt butter (or fat of choice).
- Whisk corn starch or xanthan gum in a small amount of the broth (or water) before adding to the butter.
- Add the mixture to butter, and whisk briskly to combine.
- Slowly whisk in the remaining liquids. Bring to a simmer (just under a boil), adding more liquid if it becomes too thick. It will continue to thicken as it cools.
- Remove from heat and stir in salt and dash of pepper.
Notes
- You may need to use up to 2 Tablespoons of cornstarch to get the right consistency.
- Remember, the soup will continue to thicken as it cools.
- Add in chicken, mushrooms, celery, onions, or any other add-ins to make it whatever gluten-free cream of soup you need.
Nutrition
Serving: 0.5cupCalories: 206kcalCarbohydrates: 7gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 377mgPotassium: 107mgFiber: 0.04gSugar: 3gVitamin A: 625IUCalcium: 83mgIron: 0.1mg
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