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Cream of Chicken Soup (Gluten Free)
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Description
One recipe is comparable to one 10 ounce can of the condensed stuff and is what I use in recipes calling for it. The gluten free soups are so expensive that I came up with this substitute, but you can use all-purpose flour, too, if you don’t need yours to be gluten free.
Ingredients
- ¾ cups Milk, Half-and-Half, Or Cream
- ¾ cups Chicken Stock
- 3 Tablespoons Butter
- 1-½ Tablespoon Rice Flour (may Use All-purpose If You Do Not Need To Be Gluten Free)
- Salt And Pepper, to taste
Preparation
Combine the milk and chicken stock. Set aside.
In a small sauce pan, melt the butter over medium heat. Add the flour and cook until bubbly. Continue to cook for about one minute being careful not to brown the mixture (this is your roux). Slowly add the milk mixture to the roux stirring constantly and allowing it to cook until thickened or about 10 minutes. Taste and season with salt and pepper.
You may use all-purpose flour if you do not need the recipe to be gluten free.
This recipe makes enough to use as a substitute for one 10 ounce can of the condensed soup in recipes, but is also very good to eat on its own.
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