A couple weeks ago I decided that it was time to take the plunge and go on a completely gluten free diet. I decided to do it for medical reasons and to see if I would start feeling better in general. I have been thinking about it a lot lately, so I have asked a lot of questions about it and things like that. One thing that surprised me was that there is gluten in cream of chicken soup! I have at least 5 recipes that we use ALL THE TIME that use cream of chicken soup, so that worried me about going gluten free. Well then my sister in law gave me this recipe and the idea of just making a mix and then adding water whenever I needed it sound so much better than having to make my own soup every time I made one of those recipes. It’s super easy to make and I know that it will definitely help me a lot with going gluten free.
This is what you’ll need:
4 cups of Instant Dry Milk
1 1/2 cups cornstarch
1/2 cup GF chicken bouillon powder
1 teaspoon ground thyme
1 teaspoon tarragon
1 teaspoon black pepper
1) Mix all of the ingredients together.
2) Store in an air tight container. I used a bag and then put it into a bar (for easier storage). I wrote the date that it’s good by and went off of the expiration date on the instant milk.
3) When ready to make the soup mix, you take 1/3 cup mix to 1 cup water. Mix together on the stove and then bring to a boil, that will thicken it up. This is a equivalent to 1 can of the cream of chicken soup.
And that’s it! I’m going to use this mix with some of my favorite chicken recipes: