Gluten-free Cream of Chicken Soup substitute

You can use this substitute for recipes that need Cream of Chicken Soup or Mushroom or Celery.

1/2 Cup of Milk
1/2 cup Chicken Broth
2 Tablespoons of Cornstarch
1 Teaspoon of Butter
1/4 teaspoon Sea Salt
1/4 teaspoon of Ground Pepper
1/4 teaspoon of Ground Sage
1/4 teaspoon of Ground Thyme

Combine milk, chicken broth and cornstarch until blended.

Heat the mixture slowly on the stove, stirring occasionally.

While heating up, add butter, sea salt and ground pepper, sage and thyme.

Stir heated mixture occasionally until mixture thickens.

Turn off heat, continue stirring to prevent lumps for a few minutes.

Store in a heat safe container for up to 2 weeks in the refrigerator and use as a substitute in casseroles or stews or soups, or whatever your imagination can think of!


Photo provided by savourytable.com