Blender Gluten-Free Cream of Chicken Soup
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!). There’s no roux or whisking (the soup is thickened with potatoes - simple!). 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 by omitting the shallot and garlic, and using plant based milk. For more modifications, see above.
Servings 4 cups (equal to 2 cans)
Ingredients
- 2 tablespoons unsalted butter ghee or dairy-free alternative
- 1 shallot thinly sliced
- 2 garlic cloves crushed
- 1 small russet potato 1/2 pound, peeled and cut into 1/2-inch chunks
- 1 small chicken breast 1/2 pound
- 2 cups chicken stock
- 1/2 teaspoon sea salt
- 2 sprigs fresh thyme or rosemary
- 1 cup non-dairy milk almond or oat
- Freshly cracked black pepper
Instructions
- In a medium Dutch oven or heavy-bottomed stockpot, heat the butter or dairy-free alternative over a medium flame. Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes.
- Add the potatoes, chicken breast, stock, salt, and herbs. Stir once to combine and bring to a simmer over medium-high heat. Reduce the heat to low and allow to gently simmer uncovered until the potatoes are fork tender and the chicken is cooked through, flipping the breast once halfway through, 15 to 20 minutes depending on the size of your chicken.
- Remove the chicken from the broth and transfer to a cutting board to cool. Discard the herb sprigs.
- Meanwhile, transfer the contents of the pot to a stand blender (or alternatively, use an immersion blender directly in the pot). Add the milk or dairy-free alternative and puree until thick and smooth. Taste for seasoning and add more salt as needed.
- Once the chicken is cool enough to touch, roughly chop or shred the breast into bite-sized pieces. Stir the chicken pieces into the soup base. Transfer the gluten-free cream of chicken soup to bowls and garnish with fresh pepper, or alternative, store in jars for latter or use it in a gluten-free chicken pot pie or casserole recipe.