It’s (almost) casserole season! I’m already planning September’s menu, and it’s casserole-heavy. I LOVE a good casserole in the fall. I especially love to double casserole recipes and freeze one for later.
It seems like the key to many good casseroles is the not-so-good-for-you cans of condensed soup. For many years, we omitted the canned soup entirely because I couldn’t find a gluten-free option at the store…but the casseroles were bland and decidedly dry. When I finally found a gluten-free option at the store, I saw that it was loaded with preservatives and definitely not low-carb.
Wanting a creamy, delicious casserole, but lacking a low-carb gluten-free cream of chicken soup recipe, I decided to make my own. This recipe makes enough to replace three cans of the condensed soup, so I use one portion and freeze the other two. I’ve got two versions of this recipe – one with almond flour and coconut flour. and one with Trim Healthy Mama’s baking blend. The almond flour/coconut flour version was good, but tasted a tiny bit grainy and nutty when I ate the soup straight (it smelled so good that I ate a bowl of it – it was delicious!). Once I baked it in a casserole, however, that grainy and nutty taste disappeared and it was awesome.
UPDATE: Several people have asked me about getting a “condensed” cream of chicken soup from this recipe. You can try reducing the chicken broth, but if you do that, I definitely don’t recommend eating it straight. If you find that you use this in a recipe and it’s too creamy or adds too much liquid (I haven’t had that happen yet), you may want to try to reduce the chicken broth.
Here it is – Low-Carb, Gluten-Free Cream of Chicken Soup! I have the perfect casserole dish for this recipe coming up soon, so stay tuned!
- 4 Tablespoons butter
- 1/2 small yellow onion, diced
- 2 cloves of garlic, smashed and peeled
- 1/3 cup THM Baking Blend* OR 2 1/2 Tablespoons coconut flour + 2 1/2 Tablespoons almond flour
- 1 cup heavy cream
- 3 cups chicken broth
- 1/2 cup cooked chicken, shredded or chopped, no skin**
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon parsley
- 1/2 teaspoon black pepper
- Melt butter in a saucepan over medium heat
- Add onions and garlic and sauté 2-3 minutes
- Add THM Baking Blend OR coconut/almond flour combo and stir well
- Cook for 2-3 more minutes or until mixture is golden and pasty
- Add chicken broth, seasoning, and chicken and bring to a boil
- Reduce heat, cover your saucepan, and simmer for 10 minutes
- Pour into your blender (set on low)*** and blend until completely smooth
- Pour from blender back into saucepan
- Add heavy cream and simmer until heated through.
- COOL COMPLETELY - it should thicken a bit as a cools - before dividing into thirds and using in a casserole or freezing.
- *If you use THM Baking Blend, you may want to add an extra teaspoon of butter. Mine turned out even better with a little extra liquid.
- **I just pulled a mix of light and dark meat off of a rotisserie chicken from the grocery store.
- ***Please don't set your blender on "High" when you're dealing with hot liquids! Start on the lowest setting possible and use caution!