Non Dairy Gluten Free Cream Of Chicken Soup
This recipe is good in casseroles for those of us who can't have wheat or dairy products or you can eat it alone as a soup.
I used to make a casserole that consisted of condensed cream of chicken soup, elbow macaroni and a can of chicken breast. After mixing those ingredients together I added smidge of milk and poultry seasoning.
I looked online and could never find a recipe that didn't have wheat or dairy they all had one or the other.
The other day I was thinking perhaps I could make my own recipe with soy milk eliminating the dairy and use rice flour to thicken it taking out the wheat. The taste is a bit different but very good in my opinion.
This recipe is safe for those who are lactose intolerant, Celiac, or wheat intolerant and also O blood type people.
- 2 cups cold water or cold chicken broth
- 4 heaping tablespoons powdered soy milk
- 4 heaping tablespoons rice flour
- 1 tablespoon olive oil
- 4 bouillon cubes, (eliminate if using broth)
- 2 cloves garlic, finely chopped
- 1 green onion, finely chopped
- 2 tablespoons celery, finely chopped
- If you cooked your own chicken and use homemade broth you'll want to make sure it's cool before making soup.
- Chop all of your vegetables into tiny pieces.
- Mix your soy milk powder and rice flour into the water or broth making sure you don't have any lumps.
- In a 2 quart saucepan heat olive oil, bouillon cubes and veggies on medium heat stirring once in a while so they get evenly cooked. This only takes about 3 minutes. You just want to bring out the flavors. The bouillon cubes will break down as they warm up so you can mix it all together.
- Carefully pour your milk mixture into your pan hopefully not spilling any like I did. Oh well, probably only lost a teaspoon full.
- Mix with a wire whisk heating over medium fire stirring constantly so you don't get any lumps. You want it to be thick and creamy like soup but not quite as thick as pudding. When you've reached this consistency you are done.
If you have picky eaters you can substitute celery seed for the celery and onion powder for the onion. I'd add about a teaspoon of each. It's been my experience that kids and husbands that don't think they like vegetables typically don't like the texture but are fine with the taste. Experiment and see if that isn't the case with your family. My husband won't eat bell peppers no matter how well I hide them.
Since I can't have wheat pasta I used brown rice and canned chicken to make a casserole adding poultry seasoning like old times. I didn't measure the finished amount of rice but used two cups of raw rice in my rice cooker to make this recipe. I think it turns out to be about four cups but not positive.
I have used brown rice pasta before, it's okay but be aware it takes quite a bit more cooking time than wheat pasta. The flavor is different and not bad.
A tablespoon of butter would give it a more creamy consistency if you can tolerate butter, if not margarine might work. I haven't tried it yet but may next time.
Most of y'all are too young to remember Soupy Sales. He's a bit before my time too but I remember reruns and saw him on game shows after he was older.
Back when comedy was clean and still funny.
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