This is the type of gluten-free cream of chicken soup that you can enjoy in a bowl, not just as a condensed replacement for your usual can. Even though the recipe is dairy-free, the soup is creamy and thick, without being heavy or gluey thanks to being made with only whole foods (no flour or cornstarch!). Plus, there are big, juicy chunks of chicken and real herbs, which we can’t say for the canned version! It can also be modified for use in low FODMAP casseroles!

I know I’m in the minority here, but I had a thing growing up with eating Campbell’s cream of chicken soup…in a bowl…as an actual soup and not the basis for some rice casserole.

This may come as somewhat of a surprise, since those of you who have read my book know that my origin story involved a lot of quinoa and carob, and not a whole lot of packaged foods.

But as a sick day treat, my mom would crack open a can of cream of whatever soup (chicken being a close favorite to mushroom) and I’d get to watch the Price is Right and guess the cost of the dishwasher where I’d eventually put my bowl.

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