Gluten-Free Condensed Cream of Chicken Soup

By rsink

This works just as well as regular canned cream of chicken soup, and you can be confident of the ingredients! It comes from a book "You Won't Believe It's Gluten-Free!" by Roben Ryberg. You can substitue this recipe for one (10 3/4 oz.) can cream of chicken soup in any recipe.

Ingredients

• 2 oz. boneless chicken of any kind (I also use already boiled, deboned chicken)
• 3 T. butter
• 1 c. milk
• 2 T. plus 1 tsp. cornstarch or potato starch
• 1 chicken bouillon cube

Preparation

Step 1

Wash and finely chop chicken (or just break cooked chicken into very small pieces) and place in a small saucepan or skillet with butter. Cook over medium heat until the chicken is quite tender (or heated through), approximately 5 minutes.

Combine the remaining ingredients in a cup and stir to dissolve the starch. (You may need to use the tines of a fork to smash the bouillon cube.) Add to pot. While stirring, bring to a boil to allow the mixture to thicken.

Use as called for in any recipe.

*Not all bouillon cubes are gluten-free. Herb Ox brand is. Just make sure to check the label.