Gluten free cream of chicken soup is perfect for substituting in all your favorite casserole recipes. It takes just five minutes to whisk up!
So many recipes call for canned condensed cream of chicken soup, celery or mushroom soup. So many!
Easy, family favorite casseroles often call for canned condensed cream soup, which is a problem when you have to eat gluten-free or dairy-free, because canned cream condensed soup has both.
Canned cream of condensed soup also has a lot of fillers, preservatives, MSG, and other junk that it is nice to avoid.
There is an easy, healthy substitute for canned cream of condensed soups.
Just make your own! It really only takes 5 minutes to make.
All you have to do is melt some butter, whisk in some rice flour, and add some broth and milk. Then just let it thicken and you are ready to use it. It will thicken up even more as it cools.
You can make any flavor that you want by sautéing chopped mushrooms, celery, or cooked chicken in the butter before adding the rice flour.
It takes a few more minutes, maybe 10 in total instead of 5, but if you have the time, the flavor payoff is worth it.
This recipe is so easy, and it adapts to fit any dietary needs.
To make it dairy-free, just use olive oil instead of the butter and use a dairy-free milk (almond and cashew are my favorite!).
You can also make a vegetarian substitute for cream of condensed soup by using vegetable broth.
This is such a good recipe to have handy! You’ll find places to use it all the time.
A few months ago my sister-in-law called me because she was making dinner for a friend who had a kiddo with a gluten-intolerance and wanted to know what she could substitute for canned cream of chicken soup.
I’ve been thinking about developing this recipe ever since.
It only takes 5 minutes to make your own gluten-free cream of condensed soup, and now you are not limited by condensed soup containing recipes.
What recipe are you going to try your homemade gluten-free cream of condensed soup in first?
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