Emily Carter
Many store-bought cream of chicken soups are not gluten-free, and gluten-free options can be expensive. Making your own gluten-free cream of chicken soup is a great alternative, and it's easy to do at home. With a simple recipe, you can substitute gluten-containing ingredients like flour with gluten-free alternatives. This allows those with gluten intolerance or celiac disease to enjoy their favourite casseroles, soups, and other dishes that call for cream of chicken soup.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken broth, milk, butter, gluten-free flour, salt, pepper, garlic powder, bouillon, poultry seasoning, olive oil, shallots, mushrooms, cooked chicken |
| Recipe | Melt butter over medium heat, stir in flour to make a roux, cook for 1-2 minutes, gradually add chicken broth and milk, whisk continuously, simmer until thickened |
| Time | 5-10 minutes |
| Storage | Refrigerate for up to a week in an airtight container, freeze until solid |
| Calories | 271kcal |
| Carbohydrates | 38g |
| Protein | 10g |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 23mg |
| Sodium | 1501mg |
| Potassium | 430mg |
| Sugar | 12g |
| Vitamin A | 295IU |
| Calcium | 207mg |
| Iron | 0.4mg |
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What You'll Learn
Gluten-free flour
Many store-bought cream of chicken soups contain wheat flour as a thickening agent, making them unsuitable for gluten-intolerant people. However, gluten-free flour can be used as a substitute to make a tasty, gluten-free alternative.
It is important to note that not all gluten-free flours are the same, and using a different type of flour may alter the texture and flavour of the soup. A 1:1 all-purpose gluten-free flour is recommended for the best results.
Gluten-free cream of chicken soup is a versatile ingredient that can be used as a substitute in casseroles, soups, sauces, and pasta dishes. It is a tasty and healthy alternative to store-bought options, which often contain preservatives and artificial flavours.
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Chicken broth
To make a gluten-free cream of chicken soup, you can whisk together chicken broth, milk, and cornstarch in a saucepan. Add seasonings of your choice and continue whisking until the cornstarch is dissolved. Cook the mixture over medium heat, stirring constantly, until it starts bubbling, which should take around 3 to 5 minutes. Then, reduce the heat to medium-low and continue cooking and stirring until the mixture becomes very thick, which should take about another 5 minutes.
You can also make a simple gravy using chicken broth as a base. Melt butter, drippings, margarine, or any fat of your choice, and add flour and seasonings. Stir the mixture constantly over medium heat for a few minutes until it forms a paste. Then, slowly add chicken broth a little at a time, stirring constantly, until you achieve the desired consistency.
When making a gluten-free cream of chicken soup, you can use regular or low-sodium chicken broth. You can also use vegetable broth as a vegan alternative. To enhance the chicken flavour, you can add half a teaspoon of chicken bone broth base, clean chicken bouillon seasoning, or a chicken bouillon cube.
If you are making a large batch, you can store the gluten-free cream of chicken soup in an airtight container in the refrigerator for up to a week.
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Non-dairy milk
If you are looking for a non-dairy milk substitute for cream of chicken soup, there are several options to choose from. Firstly, you can use coconut milk, which gives a creamy texture to the soup, although it does have a slight coconut flavour. Another option is unsweetened almond milk, which is a mild-flavoured choice that blends well. Cashew milk is also a good alternative, as it is slightly thicker than almond milk and has a rich, creamy texture. Soy milk, particularly the unsweetened variety, is another suitable substitute, as it is thicker than other plant-based milks and has a neutral flavour.
When making a cream of chicken soup, you can also enhance the chicken flavour by adding ingredients like chicken bone broth base, clean chicken bouillon seasoning, or a chicken bouillon cube. Additionally, you can use gluten-free flour or cornstarch to thicken the soup, and season it with salt, pepper, and garlic powder to taste.
By using these non-dairy milk alternatives and flavour-enhancing ingredients, you can create a delicious and creamy gluten-free cream of chicken soup that suits your dietary needs and preferences.
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Vegan butter
To make a vegan substitute for cream of chicken soup, you can use vegan butter, plant milk, gluten-free flour, and vegetable broth.
Begin by melting the vegan butter in a saucepan over medium heat. When the butter is melted, add the flour and whisk until smooth. Gradually add the milk and broth, whisking continuously to avoid lumps. Bring to a boil and continue whisking until thickened.
For the plant milk, opt for a mild-flavoured variety such as oat or unsweetened almond milk. If you want a thicker consistency, cashew milk is a good option. For the broth, vegetable broth can be used as a vegan alternative to chicken broth.
In addition to its use in soups, vegan butter is also a key ingredient in vegan butter chicken. This dish is a plant-based version of the classic Indian favourite, made with tofu, seitan, or vegan chicken alternatives, and hearty ingredients like chickpeas, potatoes, and vegetables. The sauce typically includes coconut cream or cashew cream, onion, garlic, ginger, and spices like garam masala, cumin, cinnamon, and chilli flakes. The vegan butter is melted in a skillet or pot, and the remaining ingredients are added and cooked until a smooth and creamy sauce is formed.
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Cornstarch
When substituting cornstarch for flour in sauces or gravies, the general rule is to use 1 tablespoon of cornstarch for every 1 and 1/2 to 2 cups of sauce or gravy. It is important to bring the mixture to a full boil for 1 minute to allow the starch granules to swell, and then reduce the heat as the mixture thickens. Overcooking can cause the mixture to thin when it cools. Stir gently while cooking, as stirring too vigorously can break down the mixture.
Some alternatives to cornstarch include tapioca flour, arrowroot powder, xanthan gum, and rice flour. These substitutes can be used in similar quantities as cornstarch and are also effective thickening agents. However, they may not mimic the texture of cornstarch exactly, and some may be more finicky or expensive.
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Frequently asked questions
You will need butter or oil, gluten-free flour, chicken broth, milk, and seasonings.
You can use extra virgin olive oil or avocado oil.
You can use dairy milk or non-dairy milk. Some good non-dairy options include cashew milk, soy milk, and almond milk.
You can use salt, pepper, garlic powder, and poultry seasoning.
First, melt butter or heat oil in a saucepan over medium heat. Next, stir in flour to make a roux and cook for 1-2 minutes. Then, gradually add chicken broth and milk, whisking continuously to avoid lumps. Finally, simmer the mixture until it thickens to your desired consistency.
