If you are a fan of casseroles or crock pot cooking, you know that cream of chicken soup is a staple. But, finding a wheat free, canned cream of chicken soup can be tricky.
The special foods section in two different local chain grocery stores didn’t have a wheat free option, and neither did our local natural food store. We have to travel an hour to Whole Foods and there is still only one choice for brand, which is Healthy Valley Organic Cream of Chicken Soup.
Sometimes, you can substitute cream of mushroom soup, which Healthy Valley also makes, but Progresso’s version is wheat free and available in our regular grocery store’s soup aisle making it easier to purchase. However, neither my husband or I are big fans of mushrooms, so we didn’t like the flavor of cream of mushroom in other recipes.
Thus, I learned to make my own cream of chicken soup for times when I am unable to get the canned.
3 tbs butter
1/4 cup rice flour
3/4 cup milk
3/4 cup chicken stock
- Melt 3 tbs of butter on low heat and stir in 1/4 cup of rice flour. Careful not to burn it!
- Mix 3/4 cup milk and 3/4 cup chicken stalk. I usually do it right in the measuring cup.
- Add the mixture of milk and stalk to the butter and flour by continuously whisking.
- Bring to a boil, then lower the heat to a simmer. Continue whisking for a few minutes until the soup thickens.
- Add salt, pepper, and other seasoning to taste.
Now, I never feel that my soup has thickened. The second I stop whisking, it separates. (If someone knows why, please tell me!) The one time my husband made it, it thickened. But, it tasted the same either way.
You can make this directly before using it in a casserole or crock pot dish, or you can make larger batches and freeze them. I’d recommend freezing a can size serving, about 15 oz or two cups, because that is usually what is required in recipes.