I often find myself eyeing cans of food I used to enjoy as a kid and wishing I could try them one more time. Sometimes when my better judgement flees, I do try some. One of two things happens A) It tastes exactly as I remember or B) It tastes nothing like I remember; however no matter what it tastes like I regret eating it because my digestive system hurts for 3 days.
So today as I tried to figure out what to eat for lunch, I decided to make some cream of chicken soup from scratch. I’ve recently been experimenting with cream based things just to see if I could do them justice and so far I have been pleased with the results. Today was no different.
There’s a recipe for cream of mushroom soup that I’d previously modified to be gluten free (it was already dairy free and from godairyfree.org), so I thought I’d modify it a bit more to be chicken instead of mushroom.
Yesterday I bought a 10 lb bag of frozen boneless skinless chicken breasts and left it in the fridge overnight to thaw for dinner tonight. I took 2 chicken breasts out and sliced them into thin slices then diced the slices. Since the chicken wasn’t all the way thawed it was really easy to slice. Made my fingers numb, but it was well worth it!
I threw the chicken in a pot and let them cook for about 3 minutes before adding the substitute butter (I use the Nucoa brand, it’s one of the few substitutes I have discovered that doesn’t have cream put back in). Once the butter was melted and the chicken cubes fully cooked I added some onion powder (I didn’t have any actual onions) and a tsp of diced garlic. It was starting to smell wonderful! I added some brown rice flour and potato flour (FLOUR not starch there is a difference between these two potato products) to make a roux. The final steps included adding the chicken broth (slowly, while whisking vigorously to avoid clumps), the almond milk and the seasonings.
After letting it simmer for a bit it was time for a taste test. … It was better than I ever remembered cream of chicken soup tasting. I gave some to my sister to try and she said “Well, that’s good. Let’s eat!” My Niece ate until she was full, and as I was dropping her off at school she said “If I’m hungry when I get home I’m going straight for the soup, unless it’s gone by then.” I couldn’t hide my grin! Even my 3 year old loved it!
- 2 Chicken Breasts, diced (about 2 1/4 cups)
- 10 TBSP Butter Substitute (Nucoa brand preferred)
- 2 1/2 tsps Onion Powder
- 1 tsp Diced Garlic (about 1 clove)
- 6 TBSP Brown Rice Flour
- 4 TBSP Potato Flour
- 4 cups Chicken Broth
- 2 cups Non-Dairy Beverage (Unsweetened Regular Almond Milk; Blue Diamond brand preferred)
- 1 drop Rosemary Essential Oil (DoTerra brand preferred)
- 2 tsp Salt
- 1 tsp Pepper
- 1 TBSP Parsley Flakes
- Dice the chicken breasts and cook in a large pot.
- Once chicken is mostly cooked add the butter.
- Allow the butter to melt all the way and the chicken to finish cooking, then add the onion powder and the diced garlic. Simmer for 1 minute to add flavor.
- Add the brown rice flour and the potato flour while whisking to make a roux.
- Slowly add the chicken broth while whisking vigorously to avoid clumps in the final soup. Then add the non-diary beverage.
- Add the rosemary oil, salt, pepper and parsley flakes.
- Allow the soup to heat to serving temperature (about 4 minutes if on medium high) before serving.
- Chicken dicing tip: Dice the chicken when it's partially frozen, makes it easier to get smaller cubes.
- Adding chicken broth tip: Add a small amount of chicken broth and them mix vigorously to incorporate it into the roux. Do this several times to slowly add liquid back into the roux. Then just dump and stir the remaining liquids in.
- Soup heating tip: Once the soup is warm, let it sit a little longer to allow flavors to mix well.