Sunday, October 27, 2013

Super quick and easy gluten free, egg free, dairy free cream of chicken soup

With Oliver being allergic to eggs, wheat and dairy, it's been hard to make meals for him without buying expensive ingredients. Well, I came across a recipe for cream of chicken and it was actually really easy and only used 5 ingredients.

I purchased a 1/2 gallon of original soy milk and was able to make 6 cups, I probably could have made more if I hadn't already used some of it in another recipe. And yes, the image has 5 bowls, I used a cup to make tater tot casserole for supper tonight :).

Here's the recipe:
1 cup of milk (any; soy, almond, cows)
3 Tablespoons of Gluten Free all purpose flour
1 Tablespoon of margarine, butter or Olive oil
1 teaspoon gluten free chicken bouillon
1/2 teaspoon salt or to taste

Of course with the ingredients listed, it doesn't have to be gluten free or dairy free but it works great as a re-placer for the canned items. Also, if you want to make it cream of celery or mushrooms or anything else, just add those extra ingredients in as well.

When i first started cooking it, I thought I was messing it up because it was very runny and wouldn't thicken, but almost all of a sudden it got very thick and was done. It can be frozen for 2-3 months and you can make as little or as much as you need. 

It was quick, easy and a lot cheaper than buying a single can of gluten, egg and dairy free cream of chicken soup at the grocery store!