Gluten-free Cream of Chicken Soup

Gluten-free Cream of Chicken Soup Recipe with Coconut Milk

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gluten-free Cream of Chicken Soup is a delicious and comforting dish that is perfect for those with gluten sensitivities or allergies. This creamy soup is made with simple ingredients and is easy to prepare, making it a great option for a quick and satisfying meal.

History

Cream of chicken soup has been a popular dish for many years, often enjoyed as a comforting and hearty meal. This gluten-free version of the classic recipe allows those with dietary restrictions to enjoy the same delicious flavors without the worry of gluten.

Ingredients

1 cup of cooked, chopped chicken
3 cups of chicken stock (can use chicken bouillon and water here)
1 cup of coconut milk
chopped onion, amount depends on your onion taste buds
2 tbsp of gluten-free margarine
2 – 3 tbsp of tapioca starch
salt and pepper to taste

How to prepare

Sauté the onion in margarine, then add the flour.
Stir until it becomes bubbly, then add the chicken and cook for one minute.
Add the broth and milk, and cook until it is hot throughout (do not boil). Serve.
You can also add garlic and other spices like thyme and basil.

Variations

Add in your favorite vegetables, such as carrots, celery, or peas, for added nutrition and flavor.
Use different herbs and spices to customize the flavor of the soup to your liking.

Cooking Tips & Tricks

Be sure to sauté the onion in margarine until it is soft and translucent before adding the flour. This will help to develop the flavors in the soup.

- When adding the broth and milk, be sure to stir constantly to prevent lumps from forming.

- Feel free to customize this recipe with your favorite herbs and spices, such as garlic, thyme, or basil, to add extra flavor.

Serving Suggestions

Serve this soup with a side of gluten-free bread or crackers for a complete meal.

Cooking Techniques

Sautéing the onion in margarine helps to develop the flavors in the soup and create a rich base for the dish.

Ingredient Substitutions

If you don't have tapioca starch, you can use cornstarch or arrowroot powder as a thickening agent.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or chives, for a pop of color and added flavor.

Pairing Recommendations

Serve this soup with a side salad or a crusty loaf of gluten-free bread for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

- Each serving of this gluten-free Cream of Chicken Soup contains approximately 250 calories.

Carbohydrates

- Tapioca starch is the main source of carbohydrates in this recipe, providing a smooth and creamy texture to the soup.

Fats

- Coconut milk and margarine are the primary sources of fats in this recipe, adding richness and flavor to the soup.

Proteins

- The cooked, chopped chicken provides a good source of protein in this soup, making it a satisfying and filling meal.

Vitamins and minerals

This soup is a good source of vitamins and minerals, including vitamin C from the onions and various nutrients from the chicken.

Alergens

This recipe contains coconut milk and margarine, which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

This gluten-free Cream of Chicken Soup is a nutritious and satisfying meal option, providing a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Gluten-free Cream of Chicken Soup is a delicious and comforting dish that is perfect for those with gluten sensitivities or allergies. This creamy soup is easy to prepare and can be customized with your favorite herbs and spices for added flavor. Serve with a side of gluten-free bread or crackers for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a rainy afternoon, and I was rummaging through my collection of old cookbooks, looking for a new recipe to try out. As I flipped through the pages, a worn-out piece of paper fell out, and I picked it up curiously.

It was a handwritten recipe for gluten-free cream of chicken soup, and I immediately knew that I had stumbled upon something special. The recipe was filled with detailed instructions and a list of ingredients that I had never seen before. I was intrigued by the idea of making a creamy soup without using traditional ingredients like flour or wheat.

I traced the origins of the recipe back to my dear friend Margaret, who had shared it with me years ago. Margaret was a talented cook who loved experimenting with different flavors and ingredients. She had a knack for creating delicious dishes that were both comforting and wholesome. I remembered the day she had given me the recipe, telling me that it was a family favorite that had been passed down through generations.

As I read through the instructions, I realized that making gluten-free cream of chicken soup would be a labor of love. The recipe called for fresh vegetables, tender chunks of chicken, and a creamy base made from a combination of coconut milk and chicken broth. It was a unique twist on a classic dish, and I couldn't wait to give it a try.

I gathered all the ingredients I needed and set to work in the kitchen. I chopped onions, carrots, and celery, savoring the familiar smells that filled the air. I seasoned the chicken with herbs and spices, letting the flavors meld together as it cooked in the pot. And as I added the coconut milk and chicken broth to the mixture, I watched with satisfaction as the soup transformed into a rich and velvety concoction.

The soup simmered on the stove, filling the kitchen with its warm and comforting aroma. I stirred it gently, tasting it every now and then to adjust the seasoning. Finally, after hours of preparation and anticipation, the gluten-free cream of chicken soup was ready to be served.

I ladled the soup into bowls, garnishing it with a sprinkle of fresh parsley and a drizzle of olive oil. The first spoonful was pure bliss – creamy, savory, and bursting with flavor. It was a dish that brought back memories of cozy family dinners and cherished moments shared with loved ones.

As I savored each spoonful, I couldn't help but feel grateful for the recipe that had come into my life. It was a reminder of the joy that cooking brought me, and the way that food had the power to connect us with our past and our loved ones.

I knew that this gluten-free cream of chicken soup would become a staple in my kitchen, a dish that I would pass on to future generations. It was a recipe that had been lovingly shared with me, and now it was my turn to share it with others.

And so, as I finished my bowl of soup, I made a mental note to write down the recipe and add it to my collection of cherished dishes. It was a recipe that had brought me joy and comfort, and I knew that it would continue to bring happiness to all those who tasted it.

As I sat back in my chair, feeling content and satisfied, I couldn't help but smile. Cooking had always been a source of joy and creativity for me, and this recipe was a testament to the power of good food and good company. I closed my eyes, savoring the moment, and whispered a silent thank you to Margaret for sharing this wonderful recipe with me. It was a gift that I would always treasure.