It is definitely Soup season. Is there any soup more warming than Chicken & Vegetable? Well maybe chicken noodle?
Let me digress a minute before I get into the answer to the above burning questions. I am sitting on a plane right now typing away on my way to New Orleans with my family. There is nothing more enjoyable, satisfying than spending time with my family. These trips are so meaningful and getting harder to do. My wife and I have one child that stayed in Chicago. We have another child that moved to Washington DC. Our third child works and lives in Seattle. It would be hard to get them to be much farther apart. So we planned this trip as part of our overall Christmas vacation. Spend 5 days down here, and then, everyone back to Chicago to see the rest of the family. Such a special time – so excited to land and see my far away (geographically only) children.
So how does one make this Gluten Free Creamy Chicken Vegetable Soup creamy and gluten free without using cream you ask? It is quite simple. Like my Cajun recipes, all it takes is a roux. See the link here to one of my most popular recipes that uses a ROUX. It is really quite simple. Once the vegetables are softened, the gluten free flour is added. Then, the chicken stock and eventually coconut milk. You end up with a velvety, creamy soup that is just luscious.
A couple of other quick comments about this recipe. One can certainly add many different vegetables and any that you like. I used a traditional mirepoix of carrots, celery and onions. I also finished the soup off with corn and peas for color and texture. Feel free to add something like kale as well. Enjoy!
The cast of characters.
Building the layers of the soup.
The Gluten Free Creamy Vegetable Soup plated.
Gluten Free Creamy Chicken Vegetable Soup
- 3 Tbsp Gluten Free Flour
- 1 Whole Onion diced
- 2 Cloves garlic
- 3 Stalks Celery diced
- 4 Whole Carrots diced
- 2 Tbsp Butter
- 1/2 Cup Frozen corn
- 1/2 Cup Frozen peas
- 2 1/2 Cups Chicken Stock
- 1 Cup Coconut Milk
- 2 Tsp Kosher Salt
- 1 Tbsp Lemon Pepper
- 2 Tsp Thyme
- 2 Whole Bay Leafs
- 1/2 Whole Roasted chicken pulled
Melt the butter in soup pot. Once the butter is melted, add in the mirepoix and seasonings. Saute for 3 - 4 minutes. Now add in the gluten free flour and mix well. Cook for a minute to cook out the flour flavor. Next, add in the chicken stock and mix well. Finish the early assembling of the soup with adding the coconut milk and the bay leaves. Bring to a boil and then reduce to a simmer.
After simmering for 15 - 20 minutes, add in the frozen corn and peas. Cook for a couple of minutes. Add the chicken and simmer for 5 - 10 minutes.
Serve and enjoy!