Picture this: a creamy, comforting bowl of chicken soup, steaming on a chilly winter evening. It’s a quintessential comfort food, but what if I told you that you could enjoy this classic favorite without the gluten? Yes, you heard me right! Today, I’m about to share with you my very own gluten-free substitute for cream of chicken soup. This isn’t just any recipe; it’s a creation born out of a passion for healthy, flavorful cooking. Join me on this culinary journey as we explore a delightful twist on a beloved classic. Get ready to savor every spoonful of this creamy, gluten-free goodness!

Recipe Ingredients:

For this delectable gluten-free substitute for cream of chicken soup, you’ll need the following ingredients:

Chicken Broth (2 cups): A good chicken broth is the foundation of this soup. I recommend using a high-quality, low-sodium, gluten-free chicken broth. It forms the base of the soup, imparting a rich and savory flavor. Ingredients Note: When selecting chicken broth, opt for one that is clearly labeled as gluten-free to ensure it aligns with your dietary needs.
Chicken Breast (1 pound, cooked and shredded): Tender, cooked chicken breast adds a substantial protein element to our soup. Poaching the chicken breast and then shredding it ensures a tender texture and absorbs the flavors of the soup beautifully. Ingredients Note: Use skinless, boneless chicken breasts and cook them thoroughly before shredding to enhance the soup’s taste and texture.
Gluten-Free All-Purpose Flour (1/4 cup): To achieve the creamy texture, we’ll use gluten-free all-purpose flour as a thickening agent. Make sure it’s labeled as gluten-free to maintain the integrity of our recipe. Ingredients Note: Gluten-free all-purpose flour is a crucial component to replicate the creamy consistency of the traditional cream of chicken soup without compromising on flavor.
Unsalted Butter (4 tablespoons): Butter lends richness and a creamy mouthfeel to the soup. Choose unsalted butter to control the sodium levels and balance the flavors. Ingredients Note: Butter is the secret to achieving that luxurious, creamy taste in our gluten-free substitute. Don’t skip it for the best results.
Milk (1 cup): For a creamy and luscious soup, we’ll use milk. Opt for a dairy-free alternative like almond milk or oat milk if you’re looking for a dairy-free option. Ingredients Note: Milk adds creaminess and enhances the overall flavor of the soup. Choose your preferred type of milk for a personalized touch.
Onion (1 medium, finely chopped): Fresh onion adds a wonderful depth of flavor and aroma to the soup. It’s a staple ingredient in many savory dishes. Ingredients Note: Finely chopping the onion ensures it blends seamlessly into the soup, providing a flavorful base for our gluten-free substitute.
Garlic (3 cloves, minced): Garlic is a flavor powerhouse that complements the chicken and other ingredients beautifully. Ingredients Note: Freshly minced garlic elevates the taste of the soup, so I recommend using it over pre-minced or powdered garlic.
Salt (to taste): Salt is the seasoning that ties all the flavors together, so adjust according to your taste preferences. Ingredients Note: Adding salt gradually and tasting as you go ensures the soup is perfectly seasoned to your liking.
Black Pepper (to taste): A pinch of freshly ground black pepper adds a subtle kick and enhances the overall taste of the soup. Ingredients Note: Freshly ground black pepper provides a nice, gentle heat and elevates the flavors of the soup.
Dried Thyme (1 teaspoon): Dried thyme imparts a mild, herby aroma and complements the chicken flavor perfectly. Ingredients Note: Thyme adds depth and a delightful herbaceous note to our gluten-free cream of chicken substitute.

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How to Make This Recipe:

1. Preparing the Shredded Chicken:

Start by cooking the chicken breast. Bring a pot of water to a gentle boil and add the chicken breast. Cook for 15-20 minutes or until the chicken is cooked through and no longer pink in the center. Remove from water and let it cool. Once cooled, shred the chicken using two forks or your fingers. Set aside.

2. Creating the Gluten-Free Roux:

a. In a saucepan, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.

b. Add the gluten-free all-purpose flour and stir continuously to form a thick paste or roux. Cook the roux for about 2-3 minutes to eliminate the raw flour taste.

3. Incorporating the Liquid:

a. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Continue stirring until the mixture thickens and becomes smooth.

b. Gradually add the milk while stirring continuously. Allow the mixture to simmer for a few minutes until it reaches a creamy, smooth consistency.

4. Seasoning and Flavoring:

a. Stir in the shredded chicken, dried thyme, salt, and black pepper. Combine well and let the flavors meld by simmering for another 5-7 minutes.

b. Taste the soup and adjust the seasoning, if needed, by adding more salt or pepper according to your preference.

5. Serving:

a. Once the soup reaches your desired consistency and flavor, remove from heat.

b. Ladle the gluten-free cream of chicken substitute into bowls and garnish with fresh parsley or a sprinkle of dried thyme for an added burst of flavor and visual appeal.

c. Serve hot and enjoy the creamy, gluten-free delight!

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Storage and Freezing Instructions:

Storage:

The gluten-free cream of chicken substitute can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure that the soup has completely cooled down before storing. Reheat gently on the stovetop or in the microwave when ready to enjoy.

Freezing:

Yes, you can freeze this gluten-free cream of chicken substitute for future use. Here’s how:

Allow the soup to cool completely at room temperature.
Transfer the soup to airtight, freezer-safe containers, leaving some space at the top for expansion during freezing.
Seal the containers tightly and label them with the date for reference.
Store in the freezer for up to 2-3 months for best quality.

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Tips to Make This Recipe:

Dos:

Use a Gluten-Free Flour Blend: Choose a reliable gluten-free all-purpose flour blend that mirrors the texture and consistency of regular flour for the roux.
Monitor Roux Closely: When making the roux, stir continuously to avoid lumps and prevent it from sticking to the pan.
Season Gradually: Add salt and pepper gradually, tasting as you go, to achieve the perfect balance of flavors.

Don’ts:

Don’t Rush the Roux: Take your time to cook the roux to eliminate the raw taste of the flour and ensure a smooth, creamy texture.
Avoid Overheating Dairy: Be cautious when adding milk to prevent curdling. Stir constantly and don’t let the mixture come to a boil once milk is added.
Don’t Skip Seasoning: Proper seasoning is key to enhancing the overall taste of the soup, so don’t skip this step.

Points to Remember:

Consistency Matters: Adjust the thickness of the soup by varying the amount of chicken broth and milk to suit your preference.
Fresh is Best: Use fresh chicken and aromatics for the best flavors and textures.
Experiment with Herbs: Feel free to experiment with different herbs like rosemary or parsley to personalize the flavor of the soup.

Frequently Asked Questions:

Q: Can I use a different type of flour for the roux?
A: Yes, you can use a gluten-free flour blend of your choice for the roux, ensuring it’s labeled as gluten-free.
Q: Is it possible to make this recipe dairy-free?
A: Absolutely! Substitute dairy ingredients with non-dairy alternatives like coconut oil for butter and almond milk for regular milk.
Q: Can I make the soup ahead of time?
A: Yes, you can prepare the soup in advance and store it in the refrigerator for 3-4 days or freeze it for up to 2-3 months.
Q: How can I adjust the thickness of the soup?
A: To thicken, add a little more gluten-free flour; to thin it, add more chicken broth or milk until you achieve the desired consistency.
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Absolutely! Pre-cooked chicken or rotisserie chicken works well. Simply shred it and add it during the appropriate step in the recipe.

Gluten Free Substitute For Cream Of Chicken Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time