Easy condensed gluten free cream of chicken soup, it can be made dairy free and has an easy paleo option.
Add cold chicken broth, cold milk, garlic powder, and cornstarch together in a pan and whisk to mix in the starch. (For paleo friendly starches see recipe notes below)
Warm over a medium heat, stirring continuously, until the soup thickens which will take about five minutes.
Add the finely chopped chicken and stir well and cook for one more minute until it's heated all the way through. Add salt and pepper to taste.
If you prefer a smooth soup you can add it all to a blender once it has cooled, I find this gives a richer chicken flavor to have the cooked chicken blended all the way through the soup.
Nutrition - makes about two cups of condensed soup and assumes one cup per serving. Canned 'cream of' soups are usually about 10oz, one cup of this soup is about 8oz.
Chicken Broth - this soup tastes best if you can make it with homemade chicken stock, I but any gluten free chicken broth will do.
Paleo options - cornstarch is not Paleo so you will need to use either tapioca starch, arrowroot, or if you are ok with potato starch that would be my preference as the other two starches tend to be more sticky.
Dairy Free Option - you can use any milk you prefer, but if you are using non dairy milk do make sure it's not flavored or sweetened.
Storage - Homemade Gluten Free Chicken Soup will keep in the fridge for three to four days. It can also be frozen in a freezer safe container once it has fully cooled.
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