GLUTEN FREE CANNED SOUP CREAM OF CHICKEN RECIPES
GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER RECIPE | ALLRECIPES
The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.
Provided by LADYSLEW
Categories Soups, Stews and Chili Recipes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 1/3 cup
Number Of Ingredients 3
Steps:
- Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.
Nutrition Facts : Calories 209.2 calories, CarbohydrateContent 31 g, CholesterolContent 18.9 mg, FatContent 6.4 g, FiberContent 0.3 g, ProteinContent 6.4 g, SaturatedFatContent 3.6 g, SodiumContent 589.6 mg, SugarContent 8.7 g
GLUTEN-FREE CANNED CREAM OF CHICKEN SOUP T-R-L RECIPE ...
This is #2 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- NOTE RE AMT:.
- Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
- Place the chicken in the water, bring to a boil and immediately lower to simmer.
- Add the carrot, onion and celery.
- Simmer for 1 hour.
- Carefully remove the vegetables and chicken from the broth.
- Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
- Process into a puree, then return to the sauce pan with any remaining broth.
- Bring to a boil.
- Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
- When thickened, remove from heat and allow to cool.
Nutrition Facts : Calories 294.9, FatContent 22.7, SaturatedFatContent 10.2, CholesterolContent 99, SodiumContent 589.2, CarbohydrateContent 6.5, FiberContent 0.8, SugarContent 1.3, ProteinContent 16.2
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