Gluten-Free Cream of Chicken Soup {Dairy-Free Option}

Ingredients

• 2 tablespoons butter (dairy-free use Smart Balance of Earth Balance butter)
• 1/2 teaspoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon thyme
• pinch nutmeg (optional, but so good!)
• 6 tablespoons gluten-free all-purpose flour (I like Pillsbury gluten-free)
• 2 cups gluten-free chicken broth
• 2 cups chopped cooked chicken
• 1 cup milk (dairy-free use almond, cashew or coconut milk)

Steps

1. 1

   In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.

2. 2

   Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic.

3. 3

   Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).

4. 4

   Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.

5. 5

   Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.