Healthy Cream of Chicken Soup

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With cooler weather comes the desire for comfort foods. And who doesn’t love a casserole? Most casseroles have cream of chicken soup as one of the ingredients. But the ingredients listed on the canned version are certainly something I can do without: modified food starch, soy protein concentrate, yeast extract and sugar! Why do they need to put sugar in soup?

Why not make your own healthy version? It’s really easy and doesn’t take much time at all. This recipe is for a gluten free and dairy free version. And the best thing is you will know what all the ingredients are!

Healthy Cream of Chicken Soup

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Ingredients:

3 Tablespoons gluten free flour (no xantham gum)
½-1 teaspoon dried rosemary
½-1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
3 Tablespoons olive oil
¾ cup chicken broth
¾ cup dairy free milk (I use unsweetened almond milk)
½ cup chopped chicken breast (or you can add celery or mushroom depending on what type of soup you want)

Directions:

Mix the 3 tablespoons of gf flour with the rosemary, thyme, salt and pepper.

Add the 3 tablespoons of olive oil to a small pan and begin to heat over medium heat. Slowly add the flour mix, stirring to mix it into the oil. 

Continue cooking for about 2-3 minutes. Then slowly add the chicken broth into the pan, stirring as you add it. Then add the milk and mix well. The chicken is added in last.

Cook the mixture until it thickens, about 5 minutes.

This makes 12 oz of soup which is a little more than the canned version which is 10.5 oz.

**most times I just make it without the chicken