Please, everyone remember that because this has cream in it that it cannot be canned at home , as in canning foods for preservation, but should be used right away in your cooking of a meal.
Canned cream of chicken soup is one of those things you never really appreciate until the first time you need a can and you realize that every brand of canned cream of chicken soup is thickened with wheat flour.
Luckily I figured out how to make it and conveniently made this recipe approximately the same size as one can of Campbell’s condensed cream of chicken soup so if your recipe calls for two cans of cream of chicken soup just double the recipe.
Simple enough right?
Even though this particular recipe is not dairy free you can easily replace the heavy cream with your favourite milk substitute and still turn out with an excellent product.
Feel free to add chopped cooked chicken or mushrooms to this soup base to make this recipe “your own”.
- 1/2 Cup Chicken Broth
- 1/2 Cup Heavy Cream, or Almond milk.
- 2 Tbs Butter, or Earth Balance
- 1/8 Tsp Onion Powder
- 1/8 Tsp Garlic Powder
- 1/8 Tsp Pepper
- 1/8 Tsp Salt
- 1/8 Tsp Parsley
- 1 1/2 Tbs Potato Starch
In a medium saucepan melt butter.
Pour in chicken broth and heavy cream.
Increase heat to medium high and bring to a boil for 2 min.
Turn off heat and slowly whisk in potato starch.
- Celiac Disease: How to Go Gluten-Free (everydayhealth.com)
- How to Go Gluten-Free: The First Steps (tastyeatsathome.com)