Gluten Free Cream of Chicken Soup- Adapted from Bette Hagman's C

"Recipe from Bette Hagman's "The Gluten Free Gourmet" *** I substituted Bette Hagman's original recipe's chicken boullion cubes and water with with 1 1/2 cups chicken stock, to make it gluten free (boullion cubes ARE NOT necessarily gluten free). Use in place of 1 can cream of chicken soup."
 
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Ready In:
20mins
Ingredients:
5
Yields:
1 can
Serves:
1
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ingredients

  • Mix

  • 1 cup rice flour
  • 1 cup dry milk
  • 14 cup dried minced onion
  • Use 1/4 cup of mix and add

  • 1 chicken bouillon cube (omit for gluten free)
  • 1 12 cups water (use 1 1/2 cups chicken stock instead for gluten free)
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directions

  • Mix all ingredients in a sauce pan. Heat over medium until thickened.
  • NOTE: *** I substituted Bette Hagman's original recipe's chicken boullion cubes and water with with 1 1/2 cups chicken stock, to make it gluten free (boullion cubes ARE NOT necessarily gluten free).

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Reviews

  1. I have been making this for years and have recently misplaced the cookbook where I found the recipe. For gluten free this is a life saver! I particularly liked that you used chicken broth in place of powered bouillon. Thank you for sharing this recipe.
     
  2. This is a great adaptation for those of us required to be gluten free. It's very easy to use. I keep a baggie of it in my pantry to use anytime I need a little cream soup. You can add whatever you need to make it a substitute for like cream of mushroom or celery in addition to cream of chicken. I don't use bouillion - I use Better than Base.
     
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