Many recipes call for cream of chicken soup, however, if you are allergic to gluten, you have to watch what you use. All I have seen contain wheat. I make my own. I prepare it first when making recipes that call for cream soup. It takes just a few minutes to prepare and cook.
Cook Time: 5 minutes
Yield: approximately 1 3/4 cups
Ingredients:
- 1 1/2 cup gluten free chicken broth (I use Swanson)
- 1/3 cup cornstarch
- 3/4 cup milk
- 1/4 tsp garlic powder
- salt and pepper to taste.
- 2 Beef Bouillon Cubes for more flavor. I use Herb Ox
- 1/2 cup chopped chicken if desired.
Steps:
- Mix cornstarch with the chicken broth and stir until dissolved.
- Add milk and garlic powder
- Add salt and pepper to taste.
- (Optional) For more flavor, add beef or chicken bouillon and any other spices as desired.
- Heat over medium heat, stirring constantly until it thickens. Approximately 5 minutes.
- (Optional) Add 1/2 cup finely chopped chicken and stir well. Cook for 1 more minute until it's heated all the way through.
- Remove from heat and you are done.
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