Gluten-Free Cream of Chicken Soup & Mushroom Soup Recipe

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20-25 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces mushrooms, sliced (white button or cremini)
  • 4 tablespoons gluten-free all-purpose flour
  • 3 cups chicken broth (can use vegetable broth for vegetarian option)
  • 1 cup milk (dairy or alternative like almond or oat milk)
  • 1 teaspoon poultry seasoning (or your favorite herb blend)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, shredded chicken (optional, omit for cream of mushroom)

Instructions:

1. Sauté the vegetables:

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and celery and cook until they start to soften, about 3-4 minutes.
  • Add the mushrooms and cook until they release their liquid and soften, another 3-4 minutes.

2. Make the gluten-free roux:

  • Sprinkle the gluten-free flour over the vegetables, and stir well to coat.
  • Cook for 1-2 minutes, stirring constantly, until the flour starts to turn slightly golden and smells nutty.

3. Add the liquids and seasonings:

  • Slowly whisk in the chicken broth, ensuring the mixture is smooth with no lumps.
  • Stir in the milk, poultry seasoning, salt, and pepper.

4. Simmer to thicken:

  • Bring the mixture to a simmer over medium-low heat.
  • Continue to simmer, stirring occasionally, until the soup thickens, about 10-15 minutes.

5. Add chicken (if using):

  • Stir in the cooked, shredded chicken and warm through.

6. Serve and Enjoy:

  • Taste and adjust salt and pepper if needed.
  • Serve your delicious creamy soup hot!

Tips:

  • For extra richness, use half-and-half or heavy cream instead of milk.
  • Play with the herbs: Substitute or add to the poultry seasoning with herbs like dried thyme, rosemary, or a touch of dried sage for deeper flavor.
  • Make it a meal: Add cooked rice, quinoa, or gluten-free pasta for a heartier soup.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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