Homemade Cream of Chicken Soup - Gluten Free Dairy Free Version
Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a gluten and dairy free version of Homemade Cream of Chicken Soup. You can even make it in advance and freeze to use later on!
Ingredients
- 2 teaspoons mince Garlic, Cloves
- ¾ cups dice Onion
- ½ cups cook and dice Chicken, Boneless Breasts
- ¼ cups Butter, Dairy Free
- ¼ cups Cornstarch
- 1 cup Soy Milk
- ¾ cups Chicken Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic, onion and chicken. Set aside.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute garlic, onion and chicken. Set aside.
- Melt dairy free butter over medium heat.
- Whisk in cornstarch. Cook for 2 minutes.
- Add soy milk and broth.
- Add sauteed ingredients.
- Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency.
- Use in recipes as indicated.
2 Comments
Join the discussionMay tapioca starch be successfully substituted for cornstarch? And coconut milk for the soy?
Although substituting these ingredients will change the flavor and possibly texture, we don’t believe it will make or break the recipe. Please let us know how it goes for you if you decide to give it a try!