How To Make Gluten Free Cream Of Chicken Soup
This gluten free cream of chicken soup still as rich and hearty as any. It’s tastefully packed with delightful herbs, tender chicken, and tasty mushrooms.
Preparation: 5 minutes
Cooking: 5 minutes
Total: 10 minutes
Serves:
Ingredients
- 3tbspbutter,or olive oil
- 3tbsprice flour
- ¾cupchicken broth,or vegetable broth
- ½cupmilk,dairy or non-dairy
- ¼tspdried thyme
- ¼tspdried parsley
- salt,to taste
- pepper,to taste
For Cream Of Soup:
- ¼cupcooked chicken,shredded or chopped
- ¼cupcelery,diced
- ¼cupwhite mushrooms,chopped
Instructions
-
Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown.
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Add the broth and milk while whisking and bring to a boil.
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Boil until thickened.
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Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.
Nutrition
- Calories: 155.97kcal
- Fat: 10.90g
- Saturated Fat: 6.38g
- Trans Fat: 0.35g
- Monounsaturated Fat: 3.00g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 9.60g
- Fiber: 0.44g
- Sugar: 2.44g
- Protein: 5.04g
- Cholesterol: 33.86mg
- Sodium: 263.77mg
- Calcium: 45.97mg
- Potassium: 151.95mg
- Iron: 0.39mg
- Vitamin A: 90.01µg
- Vitamin C: 0.45mg
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