Best 6 Gluten Free Canned Cream Of Chicken Soup T R L Recipes

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

Steps:

• Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
• Place the chicken in the water, bring to a boil and immediately lower to simmer.
• Add the carrot, onion and celery.
• Simmer for 1 hour.
• Carefully remove the vegetables and chicken from the broth.
• Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
• Process into a puree, then return to the sauce pan with any remaining broth.
• Bring to a boil.
• Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
• When thickened, remove from heat and allow to cool.

GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add in the gluten-free flour blend and whisk constantly until combined. Cook an additional 1-2 minutes, until the mixture is bubbling.
• Gradually add in the chicken broth while whisking.
• Add in the milk and whisk until incorporated.
• Then, add the salt, garlic powder, onion powder, and black pepper. Whisk to combine.
• Bring to a simmer. Cook an additional 7-8 minutes, whisking occasionally, until the soup has thickened.
• Add in the cooked chicken and stir to combine.
• Serve immediately or store in a jar or container in the refrigerator for later use.

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L

Steps:

• MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
• Heat the butter on medium heat in a sauce pan.
• Add the mushrooms, and saute until cooked through.
• Add the sea salt, pepper, parsley.
• Cook and stir 1 minute more.
• Add the half and half.
• Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
• Cook and stir until thickened.

GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• Heat olive oil in a sauce pan and saute the onions and celery until translucent.
• Stir in the sea salt, pepper, parsley and water.
• Simmer for about 30 minutes then remove from heat and cool slightly.
• Place all in a food processor and process until smooth.
• Return to pan and bring to a boil.
• Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
• Remove from the heat and let cool to room temperature, about 2 hours.
• Transfer to resealable freezer bags. Keep in the freezer to use when needed.