This is one of my secret weapons I try to keep on hand for making those comforting casseroles we all love, but thought were gone forever when going gluten free. With my cream soups, you don't have to give up any of your favorites.
I didn't bother taking pictures of the ingredients or the steps. Anyone old enough to cook knows what cream of chicken soup looks like in a pot.
3 tablespoons corn starch
4 1/2 tablespoons Jackie's Quick Bread Flour Blend (click for recipe)
4 tablespoons butter (no substitutes)
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
1 clove garlic, finely minced
1/2 cup whole milk, at room temperature
1 cup heavy (whipping) cream
4 cups Jackie's Homemade Chicken Stock (click for recipe)
1 1/2 cups cooked chicken, finely chopped & divided
1/4 teaspoon white pepper
1/2 teaspoon salt
1. Whisk together cornstarch and flour blend; set aside.
2. Place butter in large saucepan over medium heat. Add onion, celery and garlic; sauté until tender or onion begins to turn clear.
3. Add flour mixture; cook for 3 to 5 minutes. Very gradually add milk, cream and chicken broth; combine thoroughly. Turn heat to medium low; continue to cook stirring constantly until mixture becomes thick and begins to bubble. Stir in 1 cup chicken, salt and white pepper. Continue to cook until mixture is very thick. Puree using an electric hand blender. Add remaining 1/2 cup finely minced chicken.
4. To serve, ladle into individual soup bowls. Garnish with chopped fresh parsley, if desired.
Yield: 8 cups
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition (per serving): 227 calories, 182 calories from fat, 20.5 g total fat, 60 mg cholesterol, 120.9 mg sodium, 100 mg potassium, 4.2 g carbohydrates, <1 6.2="" fiber="" g="" o:p="" protein.="" sugar="">1>
Author's Note: Freeze in 1 1/3 cup portions, about the amount of canned soups, for use later in casseroles.
Author: Dr. Jacquelyn P. Horne