Until now, I have always used a can of soup from “Health Valley” in recipes, but at over $2 a can, it was not an economical option, just a necessary one. Eating gluten-free means that we get used to paying quadruple for some substitutions. With this homemade version though, we now have an option that is cheaper and healthier than normal “cream of…” soups, which are filled with chemicals and preservatives. This recipe calls for just 6 ingredients, almost all of which will always be on hand.
Cream of Chicken Soup:
1 C. milk
1 1/2 T. butter
1t. chicken bouillon (can use “Better than Bouillon” or 1 cube of the dry stuff)
1/2 t. salt
dash of pepper
Whisk milk and cornstarch until blended. Stir in butter, bouillon, salt and pepper. Heat until boiling slightly, stirring continuously. Reduce heat and then stir until thickened.