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

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Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 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)

Directions

  1. Mix all ingredients in a sauce pan. Heat over medium until thickened.
  2. 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).
Most Helpful

5 5

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.