On the quest for something new and familiar and thinking heavily about my first gluten free Thanksgiving....I began searching for fresh recipes for cream soups that I could convert. We make the typical green bean casserole for Thanksgiving, but instead of Cream of Mushroom soup, I have always used Cream of Chicken soup as my family does not like mushrooms. Not sure what is wrong with them...as I love them! But since I love my family more....I have cut them out here and there. I have never made a cream of chicken "home made soup". I was prepared to not like what I came up with and the possibility that it would not fair well for green beans. My first thought was wrong and everyone loved what I made, the second thought I was right not for green bean casserole. There is a difference between home made and condensed jelly like soup from a can. I know that the more I make "home made" the more my family will not miss those canned varieties. So while I am still on the search for a gluten free green bean recipe, I did make a great gluten free cream of chicken soup. Warning: It is not fat free, but is very delicious!
Gluten Free Cream of Chicken Soup (will work for Cream of Mushroom or Potato Soup as well)
4 sprigs of parsley
3-4 sprigs of thyme (always nice to have these ingredients as well as basil right outside my back door)
1 bay leaf
2 tbsp. chopped parsley
1 tbsp. salt
black pepper to taste
Meats and Veggies:
3 cups chicken breast or approximately 3-4 chicken breasts (cooked and diced) You can add more to make this more of a dish as well.
1 medium Vadalia onion, chopped
2 stalks celery, chopped
optional - 2 medium carrots, chopped (you could also add: mushrooms and/or potatoes would go well with this soup).
7 cups of chicken broth - fresh, homemade broth is best.
1/2 cup + 1 tbsp of gluten free flour (I use King Arthur's multipurpose flour).
1/2 cup unsalted butter
1/2 cup heavy cream or Coconut Milk ( I have made it both ways and it is delicious either way)
2 1/2 tsp. cooking sherry
Dice chicken breasts and cook in a frying pan.
I began with melting the butter slowly in the pot and then added half the broth in a large pot and slowly added the flour stirring quickly to remove clumps. Add the rest of the broth, vegetables and seasoning. I let it slowly come to a boil and added and stirred in the heavy cream and sherry letting the soup then simmer. After the chicken has cooked, you can chop about one cup or all of the chicken into smaller, bite size pieces before adding to the soup. I left about 3 breasts worth larger as I was going to serve this over rice. Once chicken has been added let soup simmer for approximately 30 minutes and serve.
I cooked 4 servings of brown rice and served the soup over a large scoop of rice. Everyone enjoyed - kids, husband and myself.
|Gluten Free Cream of Chicken Soup|
|My daughter's bowl....I usually take a picture before half eaten!|
We have since made this with potatoes. The Cream of Potato version was delicious. We boiled several potatoes, peeled and chopped into small cubes. After the base soup was cooked, we added the potatoes and smashed several cubes of it to thicken the soup up just a bit. We added some crumbled bacon and shredded cheddar upon serving. The kids loved both versions.