RCI-SP.002.0099.001
Gluten-free Cream of Chicken Soup
Contributed by Jenn b aka Mom2sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep20 min
Cook8 min
Total28 min
Servings4
Difficultyintermediate
Ingredients
- cooked1 cupchopped chicken
- 3 cups
- 1 cup
- chopped onion1 unitamount depends on your onion taste buds
- gluten-free margarine2 tbsp
- – 3 tbsp tapioca starch2 unit
- 1 unit
Method
1
Melt gluten-free margarine in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
2
Sprinkle the tapioca starch over the softened onions and stir constantly for 1-2 minutes to cook out the raw starch taste and create a roux.
2 minutes
3
Gradually pour the chicken stock into the pot while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
4
Simmer the soup for 5 minutes, stirring occasionally, until the broth thickens slightly from the tapioca starch.
5 minutes
5
Stir in the coconut milk and cooked chopped chicken, combining well. Return to a gentle simmer.
6
Simmer for an additional 3-5 minutes until the soup is heated through and flavors are combined.
4 minutes
7
Season with salt and pepper to taste, adjusting as needed. Serve hot in bowls.