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A dairy free and gluten free cream of chicken soup that tastes good!
It’s the perfect solution and you’ll find all kinds of ways to use it.
When my daughter Cali was diagnosed with a wheat and dairy intolerance several years ago it took some adjusting. It was almost like learning to cook all over again. One of the biggest challenges was taking some of our family favorite recipes and adapting them so that Cali could eat them. One of Cali’s favorite family dinners is Hawaiian Haystack. It is what she always picked for her birthday dinner. With a wheat intolerance and a dairy intolerance there was no way she could eat it as it contained cream of chicken soup which has both wheat and milk in it.
After a little experimenting I was able to come up with a dairy free and gluten free cream of chicken soup that tasted great and worked perfect. Cali was happy and I was happy that she could now, once again enjoy one of her favorite family meals! Yeah!!!
In place of the cream/milk I used coconut milk. In place of flour I used a gluten free flour mix. I did use butter because my daughter can have butter. If you can’t have butter use a product such as Earth Balance.
I have served the dairy free/gluten free version of Hawaiian Haystack to the whole family and they didn’t even notice the difference! You can use this dairy free, gluten free cream of chicken soup in any recipe that calls for regular cream of chicken soup. I vary the amount of chicken I put in it depending on what I am making with it. When I use it for Hawaiian Haystack I add more chicken than if I am putting it in some other kind of casserole dish.
For other gluten free recipes try these:
Gluten Free Biscuits – Gluten Free Flour Mix – Gluten Free Banana Bread
Dairy Free Gluten Free Cream of Chicken Soup Recipe
Dairy Free Gluten Free Cream of Chicken Soup
Ingredients
- 1-2 C of cooked chicken shredded
- 4 Tbsp butter or Earth Balance if you can’t have butter
- 1 1/2 tsp onion powder
- 1 tsp salt
- pepper to taste
- 6 Tbsp gluten free flour
- 1 1/2 C chicken broth
- 1 1/2 C coconut milk
Instructions
- Melt butter, add in onion powder, salt and pepper.
- Stir in flour and cook for a minute or two
- Add in chicken broth and bring to simmer
- Add in coconut milk and simmer until it thickens. About 12-15 minutes Add in shredded chicken and heat through.
Nutrition Facts:
Leah says
This recipe was phenomenal! It tasted amazing! I might cut back a tiny bit on the salt next time, but it was otherwise perfect.
For those struggling with soup amounts, the recipe doubled makes exactly 5 cans of Cambell’s cream of chicken soup in terms of amount. Each can is 10 1/2 oz or 1 1/4 cups (298 grams) of this soup. Two cans is 21 oz or 2 2/3 cups (596 grams) of this soup.