Cream of Chicken Soup - Gluten Free
A rich and creamy gluten-free cream of chicken soup made with butter, cornstarch, chicken stock, and milk. Perfect for casseroles, soups, or as a standalone comfort food.
Servings
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ cup unsalted chicken stock
- ¼ cup 2% milk
Instructions
Prepare the Roux:
- In a small saucepan, melt the butter over medium-low heat. Gradually whisk in the cornstarch until a smooth paste forms. Stir continuously for 1 to 2 minutes, allowing the mixture to bubble lightly and develop a mild, nutty aroma.
Incorporate the Seasonings:
- Add the salt, pepper, garlic powder, and onion powder to the roux. Stir well to evenly distribute the flavors.
Add the Liquids:
- Slowly pour in the chicken stock while whisking constantly to ensure a smooth consistency. Follow with the milk, continuing to stir until fully incorporated.
Cook and Thicken:
- Increase the heat to medium and bring the mixture to a gentle simmer. Stir constantly for 1 to 2 minutes, or until the soup thickens to your desired consistency.
Final Adjustments:
- Remove the saucepan from heat. If the soup appears too thick, add a small amount of milk or stock and stir to adjust the consistency.
Serve or Store:
- Use the soup immediately in your recipe of choice, or serve it as a standalone dish.
Notes
This recipe is naturally gluten-free, as cornstarch is used in place of traditional flour for thickening. Ensure that the chicken stock and all other ingredients are certified gluten-free to avoid cross-contamination.