I am a convert. I’ve never been much of a fan of ‘cream of’ soups. But then I came up with this because I was working on a recipe that called for 2 cans of Cream of Chicken Soup. (Yes, occasionally I do follow a recipe!)
Celiacs and other Gluten-Freers know that most creamy soups are thickened with flour. That means bye-bye clam chowder, lobster bisque, cream of mushroom (the key ingredient in Green Bean Casserole) cream of chicken soup, etc…
Well, after a bit of research I realized that this is not rocket science, and away we went. The result? A creamy, chickeny, rich and tasty soup that literally comes together in less than 20 minutes. The prep time took longer than the actual cooking! And, if you’re really in a hurry, purchase pre-cut veggies and use canned chicken. (You might be compromising on flavor if you use canned chicken, but it’s definitely fast!) This is also a great starter recipe for the Junior Chefs in your life.
The secret to thick and creamy soup? Sorghum flour. Sorghum is a staple flour in our kitchen, and my go-to for things like making a roux. It’s finer than rice flour which means it doesn’t leave a grainy texture like some gluten free flours can. It’s got a pretty neutral flavor which in my opinion makes it better than potato flour. And it’s not a starch. Starches like tapioca, potato and corn can thicken, but in my experience they are not good for making a roux. Roues, in addition to thickening soups, also add a key flavor component. The flour absorbs the fat of the butter (you don’t want to make a roux with oil) and as the roux is cooking the sugars in the flour and butter caramelize and add depth of flavor.
See the recipe below for additional variations we came up with (Like using leftover Thanksgiving Turkey) Seriously- this soup is so yummy it’s now part of our weekly winter soup rotation.