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

lindamb296's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 1.0 can

Mix

• 1 cup rice flour
• 1 cup dry milk
• ¼ cup dried minced onion

Use 1/4 cup of mix and add

• 1 chicken bouillon cube (omit for gluten free)
• 1 ½ 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).

Reviews

[dispatchergurl]

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.