Homemade Cream of Chicken Soup: Dairy-free, Gluten-free, Soy-free
Before we learned of Joseph’s allergies, I didn’t cook with Condensed Cream of X Soups very much. My husband hates casseroles, and they’re not that tasty on their own. So we didn’t miss them very much. But when I saw that the April/May issue of Living Without had an article about making dairy- and gluten-free cream of x soups, I immediately thought of Our Best Bites’ recipe for chicken pot pie which used a homemade cream of chicken soup base, and I had to make it NOW. So this week’s First Try Friday resulted in two recipes for you. Enjoy!
Ironically, though my desire to make this recipe was sparked by Living Without, I didn’t follow their guide to making cream of X soups at all. I adapted Our Best Bites’ recipe (which was originally by Tammy’s Recipes) by substituting coconut milk for the milk (1:1 ratio) and cornstarch for the flour (in a 1:2 ratio, since cornstarch thickens more than flour does). I also found that it needed more salt than originally called for.
In a small bowl, combine 1 cup of coconut milk with the cornstarch. Whisk until smooth and set aside.
In a medium sized saucepan, combine remaining 1/2 cup of milk with chicken broth and seasonings.
Bring chicken broth mixture to a boil. Stir the cornstarch mixture (since it will have settled some) and then add it to the chicken broth mixture. Stir continually over medium heat as it comes back to a boil. Continue stirring for 1-2 minutes until it comes to the desired thickness.
Homemade Cream of Chicken Soup
Adapted from Tammy’s Recipes
Dairy-free, Gluten-free, Soy-free
- 1 1/2 cups coconut milk (divided)
- 6 Tablespoons cornstarch
- 1 1/2 cups chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon parsley
- dash of paprika
In a small bowl, combine 1 cup of coconut milk with cornstarch. Whisk until smooth. Set aside.
In a medium saucepan, combine remaining 1/2 cup coconut milk with chicken broth, poultry seasoning, onion powder, garlic powder, pepper, salt, parsley, and paprika. Bring to a boil.
Stir cornstarch mixture again until smooth, then add to broth mixture. Stir continuously until it starts boiling. Stir and cook for another 1-2 minutes until thickened to desired consistency.
Makes 3 cups, or the equivalent of two cans.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
Use this recipe to make an allergy-friendly chicken pot pie!