Gluten Free Cream of Chicken Soup Recipe

Ingredients:

• 1/4 cup oil (I used extra virgin olive oil.)
• 2 Tablespoons butter (I used unsalted,)
• 3/4 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 5 cloves garlic
• 1/4 teaspoon ground thyme
• 2 1/2 cups chicken, deboned, boiled and minced
• 2 cups milk or dairy-free substitute
• 2 cups low-sodium, gluten-free chicken broth, or homemade
• 2 Tablespoons cornstarch or potato starch
• Fine sea salt and pepper, to taste

Instructions:

1. Melt butter with oil in a skillet on medium heat.
2. Saute onion celery until onion is translucent, and celery is very soft, about 10 minutes or more.
3. Add garlic and thyme; saute for about a minute a minute or until thyme is fragrant.
4. Add chicken broth and milk; simmer for about 30 minutes.
5. Add soup to a blender and allow to cool for about 10 minutes.
6. In a small container mix starch with equal or greater amounts of water; set aside.
7. Puree soup until all is creamy.
8. Return soup to sauce pan; Add starch/water mixture and bring to a boil; stir until thick.
9. Garnish with fresh minced basil, flat leaf parsley, nutmeg or gluten free sour cream.

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