Janelle Esker This recipe for gluten-free Cream of Chicken Soup is a must-have for every gluten-free kitchen. The great thing about this delectable recipe is that it can be made gluten-free, grain-free, dairy-free and paleo!
Now, how’s that for versatility?
Many recipes for casseroles call for cream of chicken soup and this is a big problem for the gluten-free cook since no major brand of cream of chicken soup is gluten-free. The health food market does have some available but all that I have tasted are disgusting. I am sorry to have to say that but it is true they are a gelatinous mess!
This recipe is basically a roux. A roux is a French term that means a substance created by cooking flour and butter as the thickening agent. A roux is used in three of the mother sauces of classical French cooking, the béchamel sauce, velouté sauce, and Espagnole sauce.
Gluten-Free Cream of Chicken Soup
Makes the equivalent of one 15 ounce can
Ingredients
1/4 cup butter or ghee
1/4 cup gluten-free flour mix or cassava flour
1 cup milk (if you are dairy-free use 1 cup of chicken stock as a substitute)
1 cup chicken stock
1 Tsp. Herbes de Provence
DIRECTIONS
1. Melt butter in a heavy saucepan over low heat.
2. Once the butter is melted, gently sift the flour and herbs and whisk it together until combined.
3. Add milk and chicken stock and bring to a boil over medium heat until thickened.
ENJOY!
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Blessings,
