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Gluten Free Cream of Chicken Soup (Dairy free, low FODMAP)

Servings 2

Ingredients

  • 3 large chicken thighs or 4 regular sized chicken thighs
  • 1 carrot
  • 1 potato
  • 800ml chicken stock
  • 200ml dairy free milk
  • 50g dairy free margarine
  • 2 tbsp gluten free flour
  • handful of fresh parsley chopped
  • handful of fresh chives chopped

Instructions

  • Prepare your vegetables, herbs and chicken thighs (Peel and chop!).
  • In a large saucepan, gently melt your dairy free margarine and fry your chopped potato and carrot for a couple of minutes.
  • Add 2 tbsp of gluten free flour, coat your vegetables and keep on a low/medium heat for a further minute - keep moving the veg around in the pan.
  • Add your chicken stock and milk, stir.
  • Next add your chopped chicken thighs as well as the parsley and chives.
  • Bring to boil and then turn down to simmer for 20 minutes - the chicken will be cooked and the vegetable nice and soft.
  • Remove from the heat and blend using a hand blender. It should be smooth and relatively thick.
  • Season with salt and pepper to taste.