Recipe: Gluten Free Homemade Cream of Chicken Soup

We're huge soup fans here in the SIL house. It's a warm and comforting meal option that's quick and delicious - but more importantly, delicious!

Whilst many might turn to store bought and canned soups, that's something that just doesn't happen when you have coeliac disease and a million and one intolerances. Luckily, I'm always coming up with quick and easy soup recipes that we can make in big batches to either freeze or enjoy all week long. 

This recipes was one of those. Jesse was talking about canned cream of chicken soup, however, a quick look at the ingredients of a can had me running off and creating my own recipe instead.

Not only is this soup way healthier, it's also tastier. In fact, we make it at least a fortnight and Jesse has crowned it the best creamy chicken soup recipe ever. 

It's delicious enjoyed on it's own, served with crusty bread or used in a recipe that calls for canned cream of chicken soup as it will give you the same (or tastier) results without all the added nasties. 

I let this bubble away in the Cuisine Companion whilst I work, however, it's just as easily cooked on the stovetop and either whizzed up in a food processor or blender - or you can shred the chicken by hand for bigger chunks!

So let me share the recipe with you! >> 

Gluten Free Homemade Cream of Chicken Soup Recipe

low fat, gluten free, healthy, clean eating friendly, egg free 

serves 3-4, depending on serving size

3 cups chicken stock 

1 cup milk of your choice (we use unsweetened almond milk) 

1/4 cup (30g) gluten free plain flour 

2 medium-large skinless chicken breasts 

3/4 cup (180g) plain greek yogurt (we use plain 0% chobani for the sour cream like flavour)

1 tsp garlic salt 

1 tsp onion powder 

Optional: 1 tbsp (20g) cornstarch/cornflour, to thicken

Optional: fresh parsley, finely chopped 

• In a large saucepan or Cuisine Companion (or TMX), mix your flour with a small amount of stock until smooth. 
• Add in the rest of your stock and your milk and bring the mix to the boil (in the Cuisine Companion put it on 130C for ~20 mins) and add your chicken breasts. Reduce heat to medium if cooking on the stove and cook until your chicken is cooked through. 
• Remove the chicken from the soup and shred with two forks. Add the chicken back into your soup and add your yogurt, garlic salt and onion powder, mixing to combine and seasoning to taste. 
• If you want to thicken your soup, continue cooking it over a medium heat (130C in the CC) for a further 10-20 minutes and add in a tablespoon of cornflour, mixed with a tablespoon of water to form a "slurry". 
• Serve immediately or allow to cool slightly before pouring into a large container and keeping in the refrigerator for 2-3 days. 

But tell me, are you a soup fan?
What's your favourite comfort food meal?