Cream of Chicken Soup
Gluten-free soup and sauce bases make a tasty starting point for made-from-scratch soups and entrees. They provide an opportunity for kitchens to easily expand menu selections for celiac customers and others who are avoiding gluten. Here, fresh vegetables and chicken add homemade flavor.
2 tbsp. butter
½ cup diced onions
½ cup diced celery
½ tbsp. minced dried garlic
4 cups water
5 tbsp. freeze thaw thickener
3 tbsp. gluten free chicken base made with natural ingredients
8 oz. cooked chicken, diced
1 cup low-fat milk
1 tbsp. balsamic vinegar
Slivered fresh basil and shredded carrots, optional
1. Melt butter in 2-qt saucepan over med. heat; add onion and celery and cook 2-3 min. or until vegetables are soft.
2. In bowl, mix freeze thaw thickener with ½ cup water to make slurry. Add remaining water, slurry, garlic and chicken base to saucepan with vegetable mixture and bring to a simmer. Cook 3-4 min. until thickened.
3. Add chicken, milk and balsamic vinegar; bring back to a simmer for 2-3 min. Garnish with basil and carrots.
Photo and recipe courtesy of MINOR’S/Nestle Professional