I know it's been awhile since I've posted recipes... well.... I've planned out about two weeks of soups for our family. All slow cooker, and hopefully I'll get them all posted for you to try as well!
Broccoli Cheese Chicken Soup
First I started with a home made gluten-free cream of chicken soup. To make this you will need:
1 large chicken breast (or 2 smaller ones)
4 chicken bullion cubes (make sure they are GF)
2 cups almond milk
1/4 cup butter
4 tablespoons Featherlight flour mix
2 teaspoons granulated garlic
1/2 teaspoon salt (or a little less)
1/4 teaspoon pepper (or omit if you do not use pepper)
Cube chicken breast and cook over medium heat until done (no longer pink and fully cooked). Set aside.
Warm milk in microwave, do not scorch. I usually put it in for one minute then take out and stir, then another minute, then take out and stir, then add in the chicken bullion cubes, back into the microwave for another minute and then stir. Probably a total of five minutes stirring after each minute. You want to make sure the bullion is dissolved.
In a medium pot, melt butter over medium heat. While butter is melting, in a small bowl combine featherlight flour mix, garlic, salt and pepper. After butter is completely melted, whisk in the flour mixture. Whisk continually over medium heat until slightly browned. Slowly add in milk mixture while continuing to whisk. Keep whisking to eliminate any lumps until sauce is thickened and boiling. Add in the chicken and remove from heat.
Pour the cream of chicken soup into the slow cooker.
Next saute 1 chopped green bell pepper and 1 medium onion, chopped in about 3 tablespoons of butter until tender. Add into slow cooker.
Next add in:
3 cups almond milk
1 1/2 pounds Velveeta cheese, cubed
1 (32 oz) package of frozen chopped broccoli
Stir all ingredients, set slow cooker to low and cook for about 3-4 hours.
Enjoy!
Featherlight flour mix:
6 cups white rice flour
6 cups corn starch
6 cups tapioca starch
1/2 cup potato flour (NOT potato starch)
