Sunday, January 27, 2013

Gluten Free Creamy Chicken Soup with Vegetables

  • 1 Tbsp. Olive Oil
  • 1/2 Onion, finely chopped
  • 1 Button of Garlic, minced
  • 1 chicken breast, chopped into bite size pieces or smaller.
  • 2 boxes of Pacific condensed Cream of Chicken soup (this is gluten free)
  • 1 cup milk
  • 2 cans of veggies, or bag of frozen veggies
  • Salt and Pepper to taste

  1. Pour olive oil into a deep frying pan. On low you can add the garlic and oil and let them cook up until aromatic.
  2. Now add the raw chicken and cook until done. Make sure it all blends with the garlic and onions.
  3. Once cooked through add the condensed soup and milk. You can adjust the amount of milk depending on how thin or creamy you want your soup to be. Play with it.
  4. Season with some salt and pepper. A good sprinkling is a good place to start.
  5. Add the drained or frozen veggies and stir together to heat through.
  6. Once it's all warmed through you're done and ready to eat.

If you don't care about being gluten free you could probably just use regular condensed soups.  So it's not a fancy soup, but it worked great when I was craving a creamy soup. You could add rice or even some noodles to this to make more out of it.

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