Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF
Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys dairy-free condensed cream of chicken soup gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys dairy-free condensed cream of chicken soup gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF:
  1. Make ready 600 ml gluten-free strong chicken stock*
  2. Make ready 120 ml rice milk / light coconut milk
  3. Take 240 ml full fat coconut milk
  4. Make ready 100 grams gluten-free plain flour
  5. Make ready 1 tsp salt
  6. Get 1/2 tsp pepper
  7. Prepare 1/2 tsp garlic powder
  8. Prepare 1/2 tsp chopped parsley
  9. Prepare 1/2 tsp onion powder
  10. Make ready 1/2 tsp oregano
  11. Make ready 1/4 tsp dried basil
Instructions to make Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF:
  1. 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
  2. Put the stock and the rice milk (or any milk you prefer) in a pan and bring to the boil
  3. Mix the flour, seasonings and herbs with the coconut milk (or any milk you prefer) until you have a thick mixture
  4. Turn down the heat then add the flour mixture slowly to the pan, whisking continuously
  5. 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
  6. 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
  7. 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

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