Guilt Free Gluten Free Cream of Chicken Soup

Shawn | Oct 29, 2010 |

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Nothing in the world of soups can compare to a good chicken soup. It's oh, so tasty, and healthful as well. Everybody had or has a mom that used to buy it or make it and perhaps, she still does. Its satisfying warmth fills the tummy and soothes the spirit in a way that has satisfied us ever since man first decided to drop a chicken in hot water. Once he figured out that it tasted even better without the feathers, chicken soup was born.

These days, there are many companies that make and sell chicken soup in several different varieties including salt free, fat free, condensed, varieties with 50 less something or other, and the latest gluten free. This gluten free option has also been incorporated into cream of chicken soup as well as most other soups.

What is gluten? Where does it come from, and why should we be free of it? Gluten the Latin word for glue (yuck!), is a combination of proteins that is found in processed foods derived from rye, wheat or barley. It gives that chewy texture in dough products. In addition, it helps those doughy products rise and maintain their shape. Essentially, it is an additive that provides protein to foods that have little. However possibly because of its interaction with other additives, many people have developed a sensitivity to it. So, gluten free is now in our lexicon. It may also be found in some pet foods and vegetarian foods as a protein additive. As a result of the allergic reactions experienced by so many people, now there are restaurants that cater to that dietary requirement and many that actually specialize in providing only menu items that are gladly gluten free.

For those that would like to make gluten free cream of chicken soup without the guilt of diminished flavor, take heart! For, there are many recipes available online to satisfy that yearning for fowl with a rich cream base without that foul gluten thing. A simple search for "gluten free cream of chicken soup" will provide a preponderance a plethora, if you will, of that delicious combination of which we speak. For those with limited budgets or freezer space, there are even recipes made with chicken bullion cubes instead of the clucking variety. Here's a quick one from the website of Marissa Carter of the Kansas City Gluten-Free Food Examiner Gluten Free Cream of Chicken Soup * 1 cup milk
* 1 Tbs. butter or margarine
* 2 Tbs. cornstarch
* 1 cube chicken bullion
* 14 tsp. ground pepper

1. Combine all ingredients in a small sauce pan.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil and stir 1 minute.

* Do NOT stop stirring- Cornstarch moves fast when it decides to thicken. If you leave it to it's own devices you will end up with some sticky globs surrounded by a thin liquid. This is not happy food!
* This recipe will work with any type of bullion. You can have cream of anything you want!
* Try adding garlic, herbs or other spices to create new flavors.

As you can see, simplicity is king! Bone(less) appetit!