Mastering Cream of Chicken Soup with The Gluten-Free Engineer

Text Carrie!

In this episode of The Gluten-Free Engineer, we’re making a simple, delicious cream of chicken soup that’s perfect for your gluten-free cooking needs. With just a medium saucepan, a few basic measuring tools, and pantry staples, you can create this flavorful dish in no time! Let’s make gluten-free cooking easy and enjoyable!



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Episode Transcript

Carrie Saunders (00:00):
In today's episode, I'm going to walk you
through this simple anddelicious recipe that is a great
addition to your gluten-freecooking, and if you're more of a
visual learner, I've got youcovered.
You can watch the fulldemonstration on my YouTube
channel.
Just search for the Gluten-FreeEngineer on YouTube and we'll
also link to it on the shownotes and I show you here
exactly how to make it,step-by-step.
Plus, the recipe is going to belinked below in the show notes

(00:23):
so you can follow along stepPlus, the recipe is going to be
linked below in the show notesso you can follow along.
Note that it's super simple.
All you really need is a mediumsaucepan, a few measuring
devices and some simpleingredients that you probably
already have in your pantry, andyou can whip up the perfect
cream of chicken soup that isgluten-free in no time.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, k Saunders.

(00:44):
In 2011, I was diagnosed withceliac disease, a moment that
changed everything, but I wasdetermined not to let it hold me
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between, to
rebuild a life I love, whetheryou have celiac disease, gluten

(01:04):
intolerance or simply choose tolive gluten-free.
This podcast is for you travelhacks and everything in between
to rebuild a life I love.
Whether you have celiac disease, gluten intolerance or simply
choose to live gluten-free, thispodcast is for you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Hey there, keri Saunders, thegluten-free engineer, here.
So in today's video, we'regoing to be showing you how to

(01:24):
make cream of chicken soupgluten-free from scratch, and
I'm going to be talking aboutsome options on how you can make
this actually vegan as well,and actually my recipe is
vegetarian and it tasteshonestly better than if you were
to use a chicken cube.
So here is the final productand let's get rolling on how we

(01:46):
get this thing made.
Okay, so let's get started onmaking our homemade cream of
chicken soup.
First, we start off with twocups of water, or you can start
off with two cups of chickenbroth.
I personally like to makechicken broth via a bouillon

(02:07):
cube, and the bouillon cube thatI like to use is the not
chicken bouillon cube.
So it's actually vegetarian,but I find that it is way
tastier than the other bouilloncubes out there.
The salt is not out of controlon it either and it just tastes
so much better.
So we're going to start to getthat dissolved and boiling and

(02:31):
while we wait for that to getgoing, we're going to put in
part of our one and a quartercup of milk.
It doesn't have to be exact,but you do want to warm up some
of it while that bouillon cubeis dissolving.
So while we wait for that todissolve, we will then start
making basically a roux, and youwant to use a larger vessel for

(02:54):
this generally than what youhave your milk in.
So we'll put put the milk inthere, and then we use some
spices here, and these areactually pretty easy set of
spices it is.
In my case I like to use ateaspoon of salt, a half a
teaspoon each of onion, garlicand black pepper powder, and so

(03:19):
that's what's in this littlebowl already, and we will just
put that in with our milkmixture.
Go ahead and whisk that up some,and then next we add in
two-thirds of a cup ofgluten-free one-to-one flour.
The type of flour you use inthis doesn't matter too much,

(03:43):
but it should be a one to oneblend, so that has some binding
agency to it.
So then we just stir that rightup.
We want to get all the lumpsout of it, because nobody likes
a lumpy soup, and I usually makea mess just like I swash some

(04:03):
of the flour out.
So we want to keep whiskingthis until it is completely
incorporated, and while we waitfor that to dissolve a little
bit more, we can actually takeour whisk over here and
encourage this boy in cube todissolve a bit more.
We can actually take our whiskover here and encourage this

(04:24):
bouillon cube to dissolve a bitmore.
So while we wait for the water,chicken bouillon and a little
bit of milk to come to boil, Iwant to explain a little bit of
the reason of why I created thiscream of chicken soup from
scratch.
You know why not go buy yourown gluten-free cream of chicken
soup?
Because you can find them atthe store sometimes.
Well, one year I couldn't findthem at the store.

(04:46):
They were all sold out and Iordered them from Amazon and
they didn't come in time.
What actually came instead wassomebody else's order, and this
is an integral part of one of myrecipes.
It's my favorite kids recipesat the holidays are chicken
curry casserole, and they neededcream of chicken soup that was
gluten-free because we're celiac.

(05:07):
So I looked it up on theinternet, found a recipe,
adjusted it to fit my casserolerecipe, which is the ingredient
ratio I'm giving to you today,and I'll put it in the
description of the video too.
So I had to learn how to makethis by myself, and what I found
was that this version of creamof chicken soup tastes so much

(05:27):
better than store-bought, so Ihave been since then making it
on my own, homemaking it everysingle time.
It only takes about 10 minutesor less.
I can be doing the rest of mycasserole preparation while I'm
waiting for the cream of chickensoup to cook and get ready too.
So it doesn't even take anymore time than I'm already
making for the casserolepreparation while I'm waiting
for the cream of chicken soup tocook and get ready too.
So it doesn't even take anymore time than I'm already
making for the casserole, andit's so much tastier.

(05:50):
You can make it gluten-free.
You can make it dairy-free ifyou want.
You can use a substitute milklike coconut milk for it.
You can adjust it to howeveryou want, so you can actually
make this vegan.
Right now I've got itvegetarian, where I'm using the
veggie bouillon cubes, but ifyou use coconut milk, then you
can make it vegan if that's yourpreference and your need, all

(06:11):
right.
So now that our water and milkmixture is about to boil and the
chicken cube, which does notactually have any chicken in it
at all, it just has somewonderful spaces to it.
Now that it is dissolved, we canslowly incorporate our milk,

(06:34):
flour and seasoning mixture intothe pot, and I'm just stirring
it one more time to make surethere isn't any lumps.
I really like to make surethere isn't any lumps, because
it makes this next step a loteasier.
So we want to be stirring thisas we're slowly pouring it in.
You can see I don't have awhole lot of lumps in mine, so

(06:57):
that's really important to nothave lumps, if you can.
And then I like to get all thebits out, because this is where
all the yummy spaces are.
And then we want to be justsimmering this on a low simmer.
I'm going to store it a littlebit slowly first, until

(07:20):
everything starts mixingtogether better and this
actually comes together and getsthick pretty quickly.
I have found, especially on agas stove, it might take a
little longer on an electricstove, but you can heat and cook

(07:41):
this to your desired thickness.
I would want mine a little bitthicker than it currently is.
It's almost there, okay.
So the final and most importantstep to making gluten-free cream
and chicken soup is giving it ataste.
Just dip a spoon in there andhopefully you can see all the

(08:05):
good.
Let me actually make sure thisfocuses on it.
Look how yummy that is.
Okay.
So it's super duper yummy.
So you just want to taste it.
Make sure it tastes to yourliking.
Tastes really good, doesn'tneed more salt, doesn't need
more pepper.
I think it's just perfect.
I hope you loved the specialrecipe episode of the
Gluten-Free Engineer podcast.
If you have any feedback abouthaving these recipe episodes in

(08:28):
my podcast, I would love to hearfrom you, just dropping me an
email at hello attheglutenfreeengineercom.
Again, that's hello attheglutenfreeengineercom.
And, as always, you can findour show notes, recipes and more
resources ontheglutenfreeengineercom.
And, as always, you can findour show notes, recipes and more
resources on theglutenfreeengineercom.
And we will see you next week.