Gluten Free Cream of Chicken Soup- Adapted from Bette Hagman's C
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 can
- Serves:
- 1
ingredients
-
Mix
- 1 cup rice flour
- 1 cup dry milk
- 1⁄4 cup dried minced onion
-
Use 1/4 cup of mix and add
- 1 chicken bouillon cube (omit for gluten free)
- 1 1⁄2 cups water (use 1 1/2 cups chicken stock instead for gluten free)
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
-
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.