Cream of Chicken Soup
This homemade Cream of Chicken soup is the answer to the question…..what can we use instead of the can if we are trying to live a gluten free lifestyle. It is absolutely delicious!!
Cream Of Chicken
This gluten free version is so delicious as a soup or can be used instead of the canned version in our casseroles.
Ingredients
- 8 oz chicken, cooked and diced
- 2 T butter
- 1 c milk
- 1 T gluten free cornstarch
- 1 tsp onion powder
- 1 clove of garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a sauce pan or iron skillet add butter and melt over medium heat. Add cooked chicken and stir, letting the chicken get a little brown color to it. Add garlic and quickly sauté being careful not to let it burn. Into the milk, stir cornstarch and onion powder until well combined, add to skillet. Stir until well combined. Simmer until desired thickness is achieved. This can be simmered down to equal 1 (10.5 oz) can of cream of chicken soup. The soup can be stored in the refrigerator for up to 4 days and frozen up to 4 months.