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  • Writer's pictureCoach Kate

Cream of Chicken Soup

The cold weather has hit and that means...Soup's on!!!

I served this with sautéed veggies and Aldi's gluten free corn bread. It hits the spot!


  • ¼ cup butter or olive oil

  • 1 onion finely diced

  • ⅓ cup gluten free flour

  • ½ teaspoon poultry seasoning

  • ½ teaspoon dried thyme leaves

  • 4 cups chicken broth

  • 2 teaspoons dry sherry

  • 1 bay leaf

  • 2-3 carrots finely chopped

  • 2 ribs celery finely chopped

  • 2 cups cooked chicken chopped

  • 1 cup frozen peas

  • 1 cup milk or almond milk

  • salt & pepper to taste 


  1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.

  2. Add flour and seasonings and cook 1 minute more.

  3. Stir in broth a bit at a time, whisking until smooth after each addition.

  4. Add sherry, bay leaf, carrot, and celery. Simmer 12-14 minutes or until vegetables are soft.

  5. Add chicken, peas and milk. Simmer 5 minutes more.

  6. Discard bay leaf, season with salt and pepper to taste. 

  7. Garnish with parsley if desired and serve.

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