Delicious Gluten-Free Cream of Chicken Soup Recipe
Few things are as comforting and satisfying as a warm bowl of soup, especially on chilly days when all you want to do is huddle up indoors. But if you’re someone who’s following a gluten-free or dairy-free diet, finding soups that fit the bill can be quite a challenge. Fear not, for I have just the recipe for you! This gluten-free cream of chicken soup is adapted from Bette Hagman’s original recipe, and it’s so good, you won’t even miss the wheat or the cream!
Bette Hagman was a pioneer in gluten-free cooking and baking and authored numerous books on the subject. Her recipes are well-known for their delicious taste and easy-to-follow instructions. With this recipe for gluten-free cream of chicken soup, you’ll see why. I’ve made some modifications to Bette’s original recipe to make it dairy-free too, without sacrificing any of the flavor or richness that makes cream soups so enticing.
This recipe is perfect for those who may struggle with gluten or dairy intolerance but still yearn for creamy, savory flavors in their food. Whether you’re looking for a warm bowl of comfort during colder months or simply want something light and savory to snack on with crackers, this gluten-free cream of chicken soup will satisfy your cravings. In the following sections, I’ll walk you through the ingredients and step-by-step process to making this delicious soup that everyone will love!
Why You’ll Love This Recipe
Picture this: it’s a cold winter day, and all you want is a hot and comforting bowl of soup. But wait – you have celiac disease, or a gluten or dairy intolerance, and you can’t just grab a can of condensed cream of chicken soup off the shelf. Fear not, my dear readers, because I have the solution for you: Gluten-Free Cream of Chicken Soup.
Why will you love this recipe? For starters, it’s gluten-free! No wheat or gluten products here, so you won’t have to worry about any negative health effects. It’s also dairy-free, making it perfect for those who are lactose intolerant or simply avoiding dairy.
But don’t think that just because it’s free of these ingredients that it lacks flavor. The cream of chicken soup is made from real chicken broth and bouillon cubes for that rich, savory taste that will warm you up from the inside out. Plus, the addition of onions and dry milk powder gives it an extra depth of flavor.
This recipe is adapted from Bette Hagman’s original recipe, who was known as the “gluten-free gourmet” because of her dedication to creating delicious gluten-free options for those with celiac disease. You can trust that this recipe has been tested and perfected to taste just as good – if not better – than the original canned cream of chicken soup.
And if all that didn’t convince you to love this recipe, consider its versatility. You can use it as a base for many dishes such as casseroles or as a substitute in any recipe that calls for condensed cream of chicken or cream of mushroom soup.
So go ahead, try this gluten-free cream of chicken soup adapted from Bette Hagman’s original recipe. You won’t regret it – in fact, you might even make it your go-to comfort food on those chilly days when all you crave is something warm and delicious.
Ingredient List
Here are the ingredients you will need to cook this delicious gluten-free cream of chicken soup:
- 1 1/2 cups water
- 1 chicken bouillon cube
- 1/4 cup chopped onion
- 2 cups powdered dry milk
- 1 can (10 oz) gluten-free cream of chicken or mushroom soup
- or you can use this adapted Bette Hagman recipe:
- 1 cup water
- 1 chicken bouillon cube
- ⅓ cup gluten-free flour mix
- ¼ teaspoon salt
- Pinch of pepper
- Pinch of thyme or sage
- ⅓ cup canned cream of chicken or mushroom soup
- Note: To make it dairy-free, use a dairy-free cream soup.
Make sure that all your ingredients are gluten-free and dairy-free if you have allergies or intolerance. You may also opt to choose a low-sodium and organic bouillon cube for a wholesome flavor.
The Recipe How-To
Now that you have everything ready, it’s time to make this gluten-free cream of chicken soup. Just follow these simple steps:
Step 1: Sauté the onions
Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 chopped onion and cook until it becomes translucent.
Step 2: Mix in the flour
Whisk in ½ cup of gluten-free flour until the onions are evenly coated. Cook for around 2 minutes, stirring constantly.
Step 3: Add the broth and seasonings
Slowly pour in 4 cups of chicken broth and continue whisking until the mixture thickens. Add a chicken bouillon cube, ½ teaspoon of dried basil, ¼ teaspoon of dried thyme, and a pinch of salt and pepper.
Step 4: Finish with cream
Add one can (10.5 oz) of canned cream of chicken soup, or a homemade substitute. Stir in 1 cup of dry milk powder to thicken the soup. Let it simmer for around 5 minutes to allow the flavors to meld together.
That’s it! You should have a delicious, creamy gluten-free chicken soup perfect for any occasion.
Note: For added flavor, consider adding diced mushrooms or your favorite herbs to the recipe.
Substitutions and Variations
As a nutritionist and food blogger, one of the things I love about this gluten-free cream of chicken soup recipe is how versatile it is. Below are some substitutions and variations you can try to suit your dietary preferences or change up the flavors.
– Vegetarian: If you’re vegetarian or just prefer meatless dishes, substitute the chicken broth and bouillon cube with vegetable broth and bouillon.
– Dairy-Free: To make this dairy-free, replace the dry milk with a non-dairy milk powder like almond or coconut milk powder.
– Cream of Mushroom Soup: Want to switch things up? Swap out the chicken for mushrooms to make a creamy mushroom soup. Simply sauté some sliced mushrooms in olive oil with chopped onions before adding them to the soup base.
– Bouillon Cube Alternative: If you prefer not to use bouillon cubes, you can use 1 teaspoon of powdered chicken or vegetable bouillon instead.
– Gluten-Free Flour: Bette Hagman’s original recipe calls for gluten-free flour, but if you don’t have any on hand, try using all-purpose flour instead. Keep in mind that this will not be gluten-free anymore.
– Spices: Feel free to add some extra spices like garlic, thyme, or rosemary for added flavor. Adjust the amount depending on your preference.
The versatility of this recipe allows you to experiment with different flavors and ingredients while still achieving a healthy and hearty soup. So go ahead and get creative in the kitchen!
Serving and Pairing
Once you’ve made a piping-hot bowl of this homemade Gluten-Free Cream of Chicken Soup, the possibilities for pairing it are endless! Personally, I love to enjoy this thick and creamy soup with a slice of rustic gluten-free bread. It’s the perfect comfort food for a cozy evening in or a chilly winter day.
For a lighter meal option, you can pair this soup with a fresh garden salad topped with your favorite vegetables and some protein, such as grilled chicken or tofu. This is also an excellent option for lunchtime, especially if you’re looking for something that will give you energy without weighing you down.
If you’re feeling adventurous, you can also use this soup as a base for other dishes! Try mixing it with some gluten-free pasta or rice for an easy and filling chicken and rice casserole. You could also add some cooked vegetables like carrots, peas, and mushrooms to the mix!
Another great way to enhance this recipe is to serve it as a starter to your main course. Pair your soup with a seared salmon fillet or grilled chicken breast for an elegant meal that’s sure to impress your dinner guests. The rich and savory flavors of the soup will complement most meats beautifully.
No matter how you choose to serve this dish, I guarantee that it will taste fantastic and leave your taste buds satisfied!
Make-Ahead, Storing and Reheating
Once you’ve made this delicious gluten-free cream of chicken soup, you may want to store it to enjoy later. Fortunately, this recipe is perfect for making ahead of time and reheating as you need it.
To make ahead, prepare the soup according to the recipe instructions, then let it cool to room temperature before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days.
When it’s time to reheat the soup, simply pour it into a pot and warm over medium-low heat on the stovetop until heated through. You can also reheat individual servings in the microwave.
If you find that your soup has become too thick after storing it in the refrigerator, simply add a splash of water or chicken broth and stir until it reaches your desired consistency.
Overall, this gluten-free cream of chicken soup is perfect for busy weeknights or meal prep. Make a big batch ahead of time and store it in the refrigerator until you’re ready to enjoy it.
Tips for Perfect Results
If you have never made a gluten-free, dairy-free cream of chicken soup before, you may need some guidance to ensure the perfect results. Here are some helpful tips that I have learned while making Bette Hagman’s recipe for cream of chicken soup adapted:
1. Use high-quality gluten-free flour.
The key to a good consistency of cream of chicken soup is using a high-quality gluten-free flour like rice flour or cornstarch. The original recipe by Bette Hagman calls for a mixture of white rice flour, tapioca starch, and cornstarch. However, you can use any pre-made gluten-free flour blend or make your own blend.
2. Ensure the roux is cooked properly.
To thicken the soup, you will make a roux of butter and gluten-free flour. Make sure to cook the roux until it’s golden brown to avoid any raw flour taste in your soup.
3. Add liquid slowly.
When adding liquid (chicken broth and water) to the roux, add it slowly and stir constantly with a whisk. This step will help avoid lumps and achieve a smooth consistency.
4. Adjust seasonings to your preference.
While this recipe uses a chicken bouillon cube for seasoning, you can add other herbs and spices to suit your taste buds. For instance, ground sage or thyme adds robust flavors that complement the chicken well.
5. Don’t overcook the chicken.
Make sure not to overcook the chicken as it can turn rubbery and affect the texture of the soup.
6. Garnish with fresh herbs or croutons
To give a fancy touch, sprinkle some fresh parsley, chives or croutons on top of your gluten-free cream of chicken soup before serving.
By following these tips above-mentioned, you can nail the recipe perfectly that nobody will be able to tell it’s gluten-free and dairy-free!
FAQ
As a nutritionist and food blogger who are passionate about creating healthy gluten-free and dairy-free recipes, I understand that some readers might have questions or concerns about this recipe. Therefore, in this section, I’ve compiled some frequently asked questions (FAQ) and answers to help you with any doubts you might have. So, let’s dive in!
Is cream of chicken soup from Campbell’s gluten-free?
Unfortunately, all Campbell’s soups in the US, including Cream of Chicken soup, contain gluten and are not suitable for those on a gluten-free diet.
Does canned cream of chicken soup have gluten?
When it comes to canned cream of chicken soup, it’s important to be aware that most options found in grocery stores contain gluten. This includes Campbell’s cream of chicken soup, which is not considered gluten-free.
Are canned cream soups gluten-free?
It’s important to be aware that gluten ingredients are commonly found in canned soups as thickeners, and cream-based soups often contain wheat flour in larger quantities than expected.
What is the difference between cream of chicken soup and chicken broth?
When it comes to preparing soups or casseroles, cream of chicken soup definitely stands out for its thick and creamy consistency. While chicken broth might give a similar taste, it can have a negative impact on the texture, making it more watery. To avoid this, we suggest opting for cream of chicken soup or using our suggested roux-based substitute.
Bottom Line
In conclusion, this gluten-free cream of chicken soup recipe is a must-try for all food enthusiasts. With its flavorful and aromatic ingredients, this dish is perfect for any occasion. It’s easy to make, and you’ll love the results! So, what are you waiting for? Try it now and enjoy the heavenly taste of gluten-free gourmet bakes bread paired with cream of chicken soup. Don’t be afraid to experiment with different variations and substitutions. You never know what new tastes you might discover.
And if you are still in doubt about making gluten-free recipes, don’t hesitate to ask for help or advice from a nutritionist or a food blogger like me. Remember, cooking healthy and tasty dishes can be fun and rewarding. With the right guidance and a little effort, you can discover a world of mouth-watering recipes that will satisfy all your cravings without sacrificing your health or dietary requirements.
So why not give it a try and discover the delectable world of gluten-free cream chicken soup? I assure you; it will be worth every bite!
Gluten Free Cream of Chicken Soup- Adapted from Bette Hagman’s C Recipe
Ingredients
Mix
- 1 cup rice flour
- 1 cup dry milk
- 1/4 cup dried minced onion
Use 1/4 cup of mix and add
- 1 chicken bouillon cube (omit for gluten free)
- 1 1/2 cups water (use 1 1/2 cups chicken stock instead for gluten free)
Instructions
- Mix all ingredients in a sauce pan. Heat over medium until thickened.
- NOTE: *** I substituted Bette Hagman's original recipe's chicken boullion cubes and water with with 1 1/2 cups chicken stock, to make it gluten free (boullion cubes ARE NOT necessarily gluten free).
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found