Homemade Cream of Chicken Soup Recipe with Bone Broth
Say goodbye to the days of canned, condensed cream of chicken soup.
With this cream of chicken soup recipe, you can avoid the unnecessary additives, preservatives, sugar, and unhealthy fats in the store-bought version by using wholesome, gluten-free ingredients.
This comforting Cream of Chicken Soup is quick, only requires one pan, and can be on the table in fifteen minutes.
The allspice gives this dish a unique flavor that will leave you craving it as leftovers all throughout the week.
Add a side of avocado toast to take it to the next level or eat the soup on its own as a great low carb option.
Recipes That Call for Condensed Cream of Chicken Soup
Need some inspiration? Here are a few ways to turn your homemade cream of chicken soup into delicious, savory meals.
- Chicken Primavera Crescent Bake
- Golden Chicken Pot Pie
- Easy Vegetable Chicken and Rice Casserole
- Chicken Shepherd’s Pie
Comforting Cream of Chicken Soup Recipe with an Indian Twist
Better tasting and better for you than the store-bought version, this homemade cream of chicken soup is gluten-free and is ready to eat in 15 minutes.
- 2 tsp extra virgin olive oil
- 1 tbsp shallot chopped
- 2 tbsp butter
- 2 1/2 tbsp gluten free flour
- 3/4 cup Kettle & Fire Chicken Cooking Broth
- 1/2 cup unsweetened almond milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp allspice powder
Over medium heat, heat the olive oil and sauté the shallots for 2-3 minutes
Add the butter and wait for it to melt. Add the flour in batches, so that it doesn't form a lump. Keep on whisking continuously.
While whisking, splash chicken broth, again in batches till you get a smooth paste.
Add milk and all the spices. Turn the heat to medium-high and bring the soup to a bubble. Don't stop stirring.
Turn down the heat to medium while stirring continuously for 3-4 minutes.
Remove the saucepan from heat then set aside to cool slightly.
Make the allspice powder by lightly pan frying (without oil) cloves, cardamom, cinnamon sticks, black pepper and cumin seeds and finely grinding them.
About the Author
Sushmita Malakar describers herself as proud Indian, keen learner, loved and blessed, sorted, high on life, absolutely in love, Bourbon lover. And just so happens to share some great recipes. Follow her on IG