Gluten Free Cream of Chicken Soup Recipe

personal chef fort lauderdale

3 tablespoons butter, or olive oil
3 tablespoons rice flour
3/4 cup chicken broth, or vegetable broth
1/2 cup milk, dairy or non-dairy
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt and pepper, to taste
Optional Ingredients to Make Custom Cream "of" Soup:
1/4 cup cooked shredded chicken, or chopped
1/4 cup diced celery
1/4 cup chopped white mushrooms

Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown.
Add the broth and milk while whisking and bring to a boil.
Boil until thickened.
Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

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