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Better tasting and better for you than the store-bought version, this homemade cream of chicken soup requires only 4 ingredients and is ready in 15 minutes.
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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.

Course Soup
Cuisine American
Keyword condensed, cream of chicken soup recipe, cream of chicken soup recipe with chicken breast, homemade
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 140 kcal
Author Sushmita Malake

Ingredients

  • 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

Instructions

  1. Over medium heat, heat the olive oil and sauté the shallots for 2-3 minutes

  2. 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.

  3. While whisking, splash chicken broth, again in batches till you get a smooth paste.

  4. Add milk and all the spices. Turn the heat to medium-high and bring the soup to a bubble. Don't stop stirring.

  5. Turn down the heat to medium while stirring continuously for 3-4 minutes.

  6. Remove the saucepan from heat then set aside to cool slightly.

Recipe Notes

  • Make the allspice powder by lightly pan frying (without oil) cloves, cardamom, cinnamon sticks, black pepper and cumin seeds and finely grinding them.