I hope this recipe will open up a few casseroles and slow cook meals for you
Ingredients
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600 ml gluten-free strong chicken stock*
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120 ml rice milk / light coconut milk
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240 ml full fat coconut milk
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100 grams gluten-free plain flour
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1 tsp salt
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1/2 tsp pepper
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1/2 tsp garlic powder
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1/2 tsp chopped parsley
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1/2 tsp onion powder
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1/2 tsp oregano
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1/4 tsp dried basil
Steps
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I use gf chicken bouillon powder and water to make the stock needed for this. I add an extra few tsps of powder to compensate for the extra liquid that you’ll add to the main recipe you’re making the soup for. Knorr brand Stock Cubes are free-from lactose and you can crumble those up if you can’t find their tubs of bouillon. If you don’t use strong stock I find the flavour is too diluted in the main dish
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Put the stock and the rice milk (or any milk you prefer) in a pan and bring to the boil
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Mix the flour, seasonings and herbs with the coconut milk (or any milk you prefer) until you have a thick mixture
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Turn down the heat then add the flour mixture slowly to the pan, whisking continuously
![Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF recipe step 4 photo]()
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Keep whisking off the heat for a good 3 – 5 minutes to break up any lumps and smooth the soup while the flour flavour cooks out
![Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF recipe step 5 photo]()
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You can add cooked, chopped chicken if you like or cooked & chopped mushroom or celery to make cream of those soups, around 50 – 60 grams
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This recipe will make the equivalent of 2 cans of CONDENSED soup that you can use in recipes where a can of condensed cream soup is an ingredient. You can halve it if desired
