Gluten Free Cream of Chicken Soup

Have you ever struggled to find a gluten-free cream of chicken soup that’s not only safe but also tastes great? What if I told you that you could make a perfectly creamy, homemade cream of chicken soup in less than 10 minutes—and it tastes even better than store-bought?

I’m walking you through this simple and delicious recipe that’s a game-changer for gluten-free cooking. And if you’re more of a visual learner, I’ve got you covered! You can watch the full demonstration on YouTube, where I show you exactly how to make it step by step.

Yields: About 2 Cups

Cook & Prep Time: About 10 minutes

Ingredients

• 2 Cups Water & One Not-Chick'n Cube OR 2 cups Gluten free Chicken Broth ( recommend the water plus the cube, it is SO much taster than store bought chicken broth!)

• 1 1/4 Cup Milk*

• 3/4 Cup Gluten Free 1-1 Flour (I use Bob's Redmill)**

• 1 Teaspoon salt

• 1/2 Teaspoon Onion Powder

• 1/2 Teaspoon Garlic Powder

• 1/2 Teaspoon Black Pepper

Instructions

1. Combine Water plus Not-Chick'n Cube (or Chicken broth) with about 1/4 cup of the milk in a medium saucepan. Bring to a low boil.

2. Meanwhile in a bowl, whisk the flour and seasonings with the remaining milk until smooth. Make sure to work out any flour lumps.

3. Pour the flour and milk mixture into the saucepan slowly while mixing with a whisk over low heat. Continue whisking until the mixture simmers. After it starts simmering, keep whisking/stirring until it is your desired thickness, usually about 5-10 minutes. Note it will continue to thicken as it cools too!

Notes

Vegan option

Substitute the milk with unsweetened coconut milk or an alternative gluten free milk of your choice. Be careful if you have celiac to check the ingredients, especially if you opt to use Oat Milk.

Flour Options

You can use any gluten free 1:1 flour you prefer. I like to use Bob's Redmill 1:1 as it is easy to find and not grainy. Just make sure it has some sort of binder in it.