1st Attempt at an easy gluten-free condensed soup substitute
The first thing people think about when I say that my husband can’t eat gluten is bread.
I get it. The brain goes from wheat to flour to bread. It’s the most obvious observation, but the truth is that in today’s gluten-free world, bread is the least of my problems.
No, my biggest gf headache isn’t bread, pasta, cookies or any baked good. My number one gut-wrenching challenge with gf cooking is the lack of gluten-free condensed soups.
I admit it. I used to be a Casserole Queen.
Back in the day I relied heavily on casseroles and one pot meals for weeknight dinners. Bake some chicken mix it with vegetables or stuffing. Add soup and voilà. When you are pressed for time there is nothing better than a casserole. Unfortunately, the tastiest casseroles all seem to require a can or two of condensed soup. Cream of chicken, mushroom or celery, the one commonality in those weeknight dishes was that salty, gelatinous goop in the bright red Campbell’s can.
You know the one I mean. The canned paste euphemistically labeled soup, chock full of wheat and a day’s supply of sodium in every serving. The stuff of kitchen legends, a perfect blend of moisture and binding agent that magically melds pretty much any meat and vegetable in a way that even the most finicky eater will pass their plate for seconds. The magic that is condensed soup.
Now that I’ve mastered the fine art of gluten-free gravy, it’s time to take on the condensed soups.
GF Condensed Cream of Chicken Soup Substitute #1
Ingredients:
makes about 2 cups
- 8 ounces low sodium chicken broth
- 8 ounces lactose free 1% milk*
- 1/2 cup mashed potato flakes
- salt to taste
*lactose free 1% milk: Mr. GF is also lactose intolerant so I used lactose free milk for this. You could also use regular milk or pretty much any other milk substitute. (Soy, almond, etc…)
Directions:
- Add chicken broth and milk to a small saucepan, stir over medium heat until liquid comes to a boil.
- Remove pan from heat and stir in potato flakes and salt.
Yes, that really is all there is to it. Not quite as easy as opening a can and pouring, but almost.
Notes: This was my first attempt at a gluten-free condensed cream of chicken soup substitute and I am pretty pleased. I used it in place of condensed cream of chicken soup in my regular chicken and biscuit recipe and the texture was spot on. I should have used a lot more salt, but otherwise it worked fine.
I have a couple other ideas I’d like to try, but this is definitely an easy to make substitute that closely resembles the original canned version in taste and texture and is well worth the effort if you need a gf alternative for your favorite casserole.