Gluten-free Cream of Chicken Soup

Finally!  I’m so excited to present….homemade, gluten-free “Cream of Chicken Soup.”

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

2T. cornstarch

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.

I use this recipe for Chicken Tetrazzini, King Ranch Chicken, Tator Tot Casserole,  Tuna Noodle Casserole, and as a white sauce for pasta.  Enjoy!

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