Gluten-Free Cream of Chicken-Soup is the perfect winter comfort food. A creamy bowl of chicken soup will have you warmed up from the inside out. Needless to say, it tastes better than the store-bought counterpart. Great for lunch or dinner. Consequently, I make this sometimes when someone in my family is sick. Something about chicken and soup that heals a body.
Gluten-Free Cream of Chicken-Soup
If someone in your house has the sniffles or is under the weather this is my go-to recipe. In fact, chicken soup has long been considered a remedy for the flu and common cold. In any case, this soup will not only fill your belly but it will nourish your body and soul.
In any case, it pairs perfectly with a sandwich for lunch or a quick and easy dinner. The warm and creamy soup will soon become a favorite.
In all honesty, this is a small batch recipe. Perfect for just one or two bowls of soup. Many of my older recipes called for a can of Cream of chicken or cream of mushroom soup. I wanted to be able to adapt some of the recipes I used to use before I went gluten-free. However, this homemade soup is far superior to the canned stuff you can purchase. Moreover, I use this recipe in my Chicken Enchilada Sauce.
Gluten-Free Cream of Chicken-Soup
Ingredients:
1/4 cup shredded cooked chicken
1 1/2 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon tapioca flour
2 tablespoons water
Directions:
Pour chicken broth and spices into a pan. Bring to a boil. Add chicken. Make a slurry (combine tapioca flour and water until blended). Pour slurry through a strainer and stir while doing so. When thick turn off the heat. This replaces one can of cream of chicken soup in a recipe. This is one serving of cream of chicken soup.