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Easy to make and delicious Cream of Chicken Soup with fresh ingredients and herbs!
Prep time: about less than 10 minutes
Cooking time: about 30 minutes
Yields: 3 quarts (12 cups)
Another easy yet delicious recipe from my soup arsenal! This Cream of Chicken Soup is so easy to make and packs so much flavor! The picky eaters here at home loved it!
You've heard me say it before and I'll say it again: simple ingredients produce the best results. There are no preservatives, chemicals, or "hidden ingredients" that may or may not contain gluten. This soup is 100% gluten, soy free and made with fresh ingredients that are already in your pantry/fridge or can be easily be found at your grocers or market.
As the holidays approach, many recipes will call for either cream of mushroom or cream of chicken. If you are celiac like myself, or know someone who is, you scramble to find a gluten free option. Sadly, many options are loaded with sodium or with preservatives and chemicals... and voided of flavor. Not really good for you.
I decided that this year I would not buy the stuff in a can and just make it myself from scratch. It really was easy and I want to show you how you can do it too!
What is the flavor profile?
Robust, creamy, herbaceous, and peppery with nice chicken bites.
What ingredients will I need to make the cream of chicken?
Chicken, unsalted butter, carrots, celery, a white onion, cream, salt pepper, fresh sage, fresh parsley, fresh thyme, bay leaves, Joe's Homemade Chicken Broth, gluten free flour, white wine, and salt and pepper.
What else will I need to make the cream of chicken?
A large pot, a measuring cup, measuring spoons, a cutting board, a knife, a wooden spoon, and some cooking twine or Bouquet Garni bags.
Can I make substitutions?
Yes. Instead of using Joe's Homemade Chicken Broth you can use any store-bought chicken broth that is gluten free.
if you are dairy free, and I’ll be hones... I didn’t test it , but you could substitute the butter with 2 tablespoons of vegetable oil and the cream with soy, almond, or oatmeal milk. If you feel adventurous, you could try coconut milk as well.
What is a Bouquet Garni?
The bouquet garni, French for "garnished bouquet", is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, it is not uncommon to add a slice or two of dried orange peel.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used instead.
8 tablespoons of unsalted butter
3 cups of chicken breast, cooked, deboned, and chopped into small pieces
9 cups of Joe's Homemade Chicken Broth
1 cup of cream
1/2 cup of white wine
3 carrots, peeled and chopped
4 celery stalks, chopped
1 large white onion, chopped
1/2 cup of Pillsbury Gluten Free All Purpose Flour Blend
3 bay leaves
3 sage leaves
5 springs of fresh thyme
5 sprigs of fresh parsley
Salt and pepper
Prepare a bouquet garni with 5 sprigs of thyme, 5 sprigs or parsley, 3 bay leaves, and 3 sage leaves. Set aside. If not making a bouquet garni, just add the herbs as directed below and then once the soup is ready, remove them.
Melt the butter in large pot over medium low heat. Add the onion, carrots, and celery. Cook for about 10 minutes or until the carrots are soft. Add the flour and cook for about 2 minutes while stirring frequently. Slowly add the chicken broth and continue to stir frequently. You will noticed that the mixture will seize and then release, and then become thicker.
Add the white wine, chicken, and the bouquet garni. Cover and let it simmer for about 10 minutes.
After 10 minutes slowly add the cream, while stirring to incorporate well, and taste for salt and pepper. Adjust if necessary. Let it simmer for 5 minutes.
Remove the bouquet garni and serve hot, or allow it to cool down before storing it in the fridge. Do not freeze. It will stay fresh for up to 3 days.
Printable recipe (PDF) below: