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Non Dairy Gluten Free Cream Of Chicken Soup

Updated on November 15, 2013
You have to slop some on the stove top or you aren't doing it right. Just kidding.
You have to slop some on the stove top or you aren't doing it right. Just kidding.
Cast your vote for 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.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 2 cups

Ingredients

  • 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
  1. If you cooked your own chicken and use homemade broth you'll want to make sure it's cool before making soup.
  2. Chop all of your vegetables into tiny pieces.
  3. Mix your soy milk powder and rice flour into the water or broth making sure you don't have any lumps.
  4. 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.
  5. Carefully pour your milk mixture into your pan hopefully not spilling any like I did. Oh well, probably only lost a teaspoon full.
  6. 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.

Soupy Sales

Comments

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    • Tonipet profile image

      Tonette Fornillos 

      6 years ago from The City of Generals

      Gluten-free and non-dairy, what else could we ask for. I'm not sure about how soy milk would go with my soup, though. But, healthy idea even the most sensitive eater would vote for this one. Thank you for sharing Pam.

    • Simone Smith profile image

      Simone Haruko Smith 

      6 years ago from San Francisco

      What a lovely dairy-free option! Thanks for sharing the recipe :D

    • tillsontitan profile image

      Mary Craig 

      6 years ago from New York

      Soup looks great! Definitely need to try it. I don't know if you have a Shop-Rite near you but they sell a rice posta called "Notta Pasta" that tastes just like real spaghetti. Voted your recipe up.

    • unknown spy profile image

      IAmForbidden 

      6 years ago from Neverland - where children never grow up.

      wow this is so yummy!

    • teaches12345 profile image

      Dianna Mendez 

      6 years ago

      It's been some time since I have heard Soupy, great add to the topic! Thanks for this wonderful recipe suggestion. Alway healthy and tasty.

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      6 years ago from Oklahoma

      Thanks, Kashmir, I always got a kick out of Soupy Sales and you could tell he enjoyed life.

    • kashmir56 profile image

      Thomas Silvia 

      6 years ago from Massachusetts

      Hi Pamela, love this recipe and it is so easy and good . I will have to try it and pass it to a few of my friends. I do remember Soupy Sales when he was young, boy his show was way out there, but funny. Pamela i really like this new page design i hope they keep this one.

      Vote up and more !!! SHARING !

    • MarleneB profile image

      Marlene Bertrand 

      6 years ago from USA

      Yeah. I didn't look at it as skin either until hubby started asking me to peel it.

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      6 years ago from Oklahoma

      Marlene, I didn't even know bell peppers had a skin. I love them but have to leave them out of foods I cook for the whole family. Soupy looked pretty good, didn't he?

    • MarleneB profile image

      Marlene Bertrand 

      6 years ago from USA

      "Barry Funny!" I can't believe how old Soupy Sales was in that video. Wow! Anyway, your soup recipe looks delicious... and easy enough for me to try. By the way, my husband loves bell peppers, but I have to peel them first. Needless to say, I don't cook with bell peppers too often. It's too much trouble.

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      6 years ago from Oklahoma

      Thanks, for reading, Angela. I hope you enjoy.

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      YUMMY YUMMY YUMMY! Beautiful instructive hub AGAIN!

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