Wednesday, May 6, 2009

Gluten-Free Cream of Chicken Soup


Sorry it has dairy, but I needed a substitute that I could eat for sauce on Hawaiian haystacks and to use in casseroles.

4 oz softened cream cheese
1 1/2 cups chicken broth (I used homemade broth with chicken bits in it)
1 tbsp potato flour (or rice flour or whatever)
1/2 tsp garlic salt
1/4 tsp black pepper
1/2 tsp sage
1/2 tsp marjoram
1/2 tsp parsley

Beat cream cheese. Slowly beat in broth (try to keep the chicken pieces out until you are done beating). Stir in herbs and spices. Add chicken. Once the broth and cheese are mixed together you can heat it on the stove, stirring often. Or when everything is mixed together you can microwave it for 2-3 minutes. Make sure and stir every once in awhile if you do it in the microwave. You can change the consistency by adjusting the amount of flour you use.

Makes about 2 cups.

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