Picture this: a chilly evening, a cozy kitchen filled with the aroma of simmering goodness, and the promise of a comforting meal to warm your soul. That’s the magic of homemade condensed cream of chicken soup. But wait, there’s a twist – it’s gluten-free. Join me on a culinary journey as we explore the art of creating this velvety elixir that’s both wholesome and heartwarming.
In a world where dietary restrictions can sometimes feel limiting, this recipe is a ray of culinary sunshine. Whether you’re following a gluten-free lifestyle by choice or necessity, this condensed cream of chicken soup won’t leave you longing for the classic version. It’s a testament to the fact that you don’t have to compromise on taste and texture when you choose to go gluten-free.
What makes this recipe truly special is not just its dietary considerations, but the rich, comforting flavors that have been carefully cultivated and perfected over time. Imagine a symphony of tender chicken, aromatic herbs, and a luscious, creamy base coming together in perfect harmony. It’s a recipe that’s been tried, tested, and tweaked until it reached a level of perfection that I’m excited to share with you.
In the pages that follow, I’ll take you through each step of the process, sharing insights and tips that I’ve gathered from my culinary adventures. So, let’s roll up our sleeves, preheat those stovetops, and embark on a culinary journey that will redefine your gluten-free repertoire. Get ready to savor every spoonful of this homemade gluten-free condensed cream of chicken soup, made with love and a sprinkle of culinary magic.
Gluten Free Butternut Squash Soup
Recipe Ingredients:
Let’s delve into the heart of this recipe – the carefully selected ingredients that form the foundation of our gluten-free condensed cream of chicken soup.
1. Chicken Breast (2 cups, cooked and diced):
Choose tender, boneless, skinless chicken breasts for a lean and protein-packed base. Poaching or baking the chicken keeps it moist and flavorful.
2. Gluten-Free All-Purpose Flour (1/4 cup):
A blend of gluten-free flours to create the roux, giving our soup the desired thickness and texture.
3. Olive Oil (3 tablespoons):
A heart-healthy oil that adds richness and depth of flavor to the soup.
4. Chicken Broth (3 cups, gluten-free):
The liquid component that forms the base of the soup, packed with chicken flavor.
5. Heavy Cream (1 cup):
A key element for the creamy texture and rich taste of the soup.
6. Garlic (3 cloves, minced):
A aromatic addition that infuses the soup with a lovely, subtle garlic flavor.
7. Seasonings – Salt, Black Pepper, Dried Thyme, Dried Parsley (to taste):
These seasonings bring the soup to life, balancing and enhancing the flavors.
How to Make This Recipe:
Let’s roll up our sleeves and dive into the heart of the culinary adventure – creating our very own gluten-free condensed cream of chicken soup. Follow these steps, and you’ll soon be savoring a bowl of pure comfort and flavor.
1. Prep the Chicken:
- Begin by cooking the chicken breasts until they’re fully cooked. You can poach or bake them. Once cooked, let them cool, then dice them into small, bite-sized pieces. Set aside.
2. Prepare the Roux:
- In a medium-sized saucepan, heat the olive oil over medium heat. Gradually whisk in the gluten-free all-purpose flour, stirring continuously until a smooth roux forms. Allow the roux to cook for a couple of minutes, ensuring it doesn’t brown.
3. Incorporate the Broth:
- Slowly pour the gluten-free chicken broth into the saucepan, whisking constantly to prevent lumps. Continue to whisk until the mixture thickens and is smooth. Let it simmer for a few minutes, allowing the flavors to meld.
4. Add Chicken and Garlic:
- Toss in the diced chicken and minced garlic. Stir well to combine, allowing the flavors to meld. Let it simmer for a few more minutes.
5. Introduce Heavy Cream:
- Slowly pour in the heavy cream, stirring continuously as you add it to the mixture. Allow the soup to simmer gently for a few more minutes, ensuring it’s well incorporated and has reached the desired consistency.
6. Season to Perfection:
- Season the soup with salt and black pepper to taste. Add dried thyme and parsley, adjusting the quantities based on your preference. Stir the soup thoroughly to distribute the seasoning evenly.
7. Simmer and Serve:
- Allow the soup to simmer on low heat for a few more minutes, ensuring it’s heated through and the flavors have melded beautifully. Taste and adjust the seasoning, if needed.
8. Garnish and Serve:
- Ladle the warm gluten-free condensed cream of chicken soup into bowls. Garnish with additional parsley for a fresh burst of color and flavor. Serve alongside your favorite gluten-free bread or crackers, and enjoy this delightful creation.
How to Make This Recipe:
Step 1: Preparing the Chicken
1.1 Start by cooking the chicken breasts. You can poach them by placing the chicken breasts in a pot of simmering water for about 15-20 minutes until they are no longer pink in the center. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 25-30 minutes until they reach an internal temperature of 165°F (74°C).
1.2 Once cooked, let the chicken breasts cool for a few minutes, then dice them into small, bite-sized pieces. Set aside.
Step 2: Creating the Gluten-Free Roux
2.1 In a large saucepan, heat the olive oil over medium heat. When it’s shimmering, add the minced garlic and sauté for about a minute until fragrant.
2.2 Gradually sprinkle the gluten-free all-purpose flour into the saucepan while constantly stirring. Continue stirring until the mixture turns a light golden brown, creating a smooth roux. This usually takes about 2-3 minutes.
Step 3: Building the Soup Base
3.1 Slowly pour in the gluten-free chicken broth while whisking continuously to avoid lumps. Allow the mixture to come to a gentle simmer, and let it cook for about 5 minutes, or until it thickens slightly.
3.2 Reduce the heat to low, then add the diced chicken pieces and seasonings – salt, black pepper, dried thyme, and dried parsley. Stir well to combine.
3.3 Let the soup simmer on low heat for approximately 10-15 minutes, allowing the flavors to meld together. Keep an eye on it and stir occasionally to prevent sticking or burning.
Step 4: Infusing Creaminess
4.1 Gradually pour in the heavy cream, stirring constantly. Continue simmering for an additional 5-10 minutes, or until the soup reaches your desired thickness.
4.2 Taste the soup and adjust the seasoning, if necessary, to suit your preferences. You can add more salt, pepper, or herbs as needed.
Step 5: Savoring the Moment
5.1 Once your gluten-free condensed cream of chicken soup reaches the perfect consistency and flavor, remove it from the heat.
5.2 Serve your delightful creation hot in your favorite soup bowls. Garnish with a sprinkle of fresh parsley or a dash of black pepper for that finishing touch.
Storage and Freezing Instructions:
Storage Instructions:
Once you’ve crafted this delectable gluten-free condensed cream of chicken soup, proper storage ensures you can enjoy it for several days:
- Refrigeration: Transfer any leftover soup into an airtight container and refrigerate it within 2 hours of cooking. The soup will stay fresh for about 3-4 days in the refrigerator.
- Airtight Container: Store the soup in a clean, airtight container to prevent odors from seeping in and maintain its flavors.
- Labeling: Consider labeling the container with the date of preparation to keep track of its freshness.
Freezing Instructions:
Yes, you can freeze this gluten-free condensed cream of chicken soup for later enjoyment. Follow these steps to freeze it properly:
- Cooling: Allow the soup to cool down to room temperature before freezing. Hot or warm soup can raise the temperature in the freezer, affecting other stored items.
- Portioning: Divide the soup into individual portions suitable for one serving or a family-size portion, depending on your needs.
- Freezer-Safe Containers: Place the portions in freezer-safe containers, leaving some space at the top for expansion as the soup freezes.
- Sealing: Seal the containers tightly to prevent any air or freezer burn from affecting the quality of the soup.
- Labeling: Label each container with the date of freezing to easily keep track of its age.
- Freezing Duration: The soup can be stored in the freezer for approximately 2-3 months while still maintaining its flavor and quality.
Tips to Make This Recipe:
Dos:
- Consistent Stirring: Stir the roux and soup continuously to achieve a smooth and lump-free texture.
- Gradual Cream Addition: Slowly add the heavy cream while stirring to prevent curdling and ensure a creamy consistency.
- Taste Testing: Taste and adjust seasoning at different stages to achieve the perfect balance of flavors.
Don’ts:
- Don’t Rush the Roux: Take your time while creating the roux to avoid a raw flour taste in the soup.
- Avoid Overcooking: Be cautious not to overcook the soup after adding the cream to maintain a silky texture.
Key Points to Remember:
- Gluten-Free Flour Blend: Choose a reliable gluten-free flour blend with rice flour, tapioca flour, and potato starch for the roux.
- Freshness of Ingredients: Use fresh, high-quality ingredients, especially the chicken and chicken broth, for the best flavor.
- Consistent Monitoring: Keep a watchful eye on the soup while it simmers to prevent burning or sticking to the pan.
Frequently Asked Questions:
Q1: Can I use a different type of meat in this recipe?
A1: Absolutely! While chicken breast is traditionally used, you can experiment with turkey, shredded cooked beef, or even tofu for a vegetarian option.
Q2: Can I substitute olive oil with a different type of oil?
A2: Yes, you can use other oils like avocado oil or grapeseed oil as alternatives to olive oil for a slightly different flavor profile.
Q3: Is there a dairy-free substitute for heavy cream?
A3: Yes, you can use coconut cream or a non-dairy, unsweetened cream substitute made from cashews or almonds for a dairy-free option.
Q4: How can I make the soup thicker or thinner to suit my preference?
A4: Adjust the consistency by controlling the amount of gluten-free flour used in the roux. Use more for a thicker soup or less for a thinner consistency.
Q5: Can I freeze the soup with the cream in it?
A5: Yes, you can freeze the soup even with the cream. Thaw it in the refrigerator and gently reheat while stirring to restore its creamy texture.
Gluten Free Condensed Cream Of Chicken Soup
4
servings15
minutes40
minutesIngredients
1. Chicken Breast (2 cups, cooked and diced):
2. Gluten-Free All-Purpose Flour (1/4 cup):
3. Olive Oil (3 tablespoons):
4. Chicken Broth (3 cups, gluten-free):
5. Heavy Cream (1 cup):
6. Garlic (3 cloves, minced):
7. Seasonings – Salt, Black Pepper, Dried Thyme, Dried Parsley (to taste):
Directions
- Chicken Preparation:
- Cook chicken breasts by poaching or baking until fully cooked. Allow to cool, then dice into small, bite-sized pieces.
- Roux Creation:
- Heat olive oil in a saucepan, add minced garlic, and gradually whisk in gluten-free all-purpose flour to create a smooth roux of light golden color.
- Soup Base Building:
- Pour in gluten-free chicken broth slowly, whisking continuously. Add diced chicken, salt, pepper, dried thyme, and dried parsley. Simmer for 10-15 minutes.
- Creamy Infusion:
- Gradually add heavy cream while stirring, allowing the soup to simmer until desired thickness is achieved.
- Serving:
- Ladle the soup into bowls, garnish with fresh parsley or a sprinkle of black pepper, and serve hot.