Several years ago, when I found out Travis needed to stay away from wheat and gluten, I was more concerned with finding recipes to replace cookies, cakes, and bread than every day cooking.
I distinctly remember trying to come up with one of those famous last-minute lunch ideas at about 11:45 one Saturday morning. I reached for a can of tomato soup and smiled with a wanna-be-cook’s secret delight. Canned soup and milk. Two ingredients and a pot. Lunch would be ready in five minutes.
But then I looked at the ingredient list. Wheat.
Wheat-filled convenience soups
What? In condensed tomato soup? I picked up another can from the pantry. Cream of chicken. . .cream of celery. . .it didn’t matter, wheat was in them all.
I was seriously lost. How was I going to cook anything? Every cookbook I owned was filled with recipes that told you to open a can of cream of something, plop it in, throw in a few things, and stick it in the oven.
Then I discovered that you can make your own cream soups from scratch. The wonder of it all!
Since then I’ve enjoyed making this recipe whenever I have something that calls for a can of cream of chicken soup, which in all honestly doesn’t happen very often anymore because we’ve changed the way we cook so much, but it’s nice to know it’s there just in case.
Cream of Chicken Soup (gluten-free)
2 T. unsalted butter
1/4 c. cornstarch
1/2 t. celtic sea salt
1/2 c. celery, chopped small
2 t. poultry seasoning
1 t. onion powder
1 t. garlic powder
1/2 t. black pepper
1 T. dried parsley
dash of paprika
1/2 c. cooked chicken, diced
3 c. chicken broth
1/2 c. heavy cream
1. In a heavy saucepan or skillet, melt the butter over low heat.
2. With a wire whisk, blend the cornstarch with the melted butter until it becomes a thick and creamy paste.
3. Add the celtic sea salt, chopped celery, poultry seasoning, onion powder, garlic powder, normal pepper, parsley, paprika, and the chicken pieces.
4. Continue to stir with a wire whisk while slowly pouring in the chicken stock.
5. Slowly stir in the heavy cream and let the soup heat thoroughly, but do not boil. Cook over medium-low heat until it becomes the thickness you desire.
You can certainly eat your soup now, or you can store it in the freezer. I like to freeze mine in pint jars.
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