Gluten-free Condensed Cream of Chicken Soup (corn or tapioca starch)

In this version of gluten-free condensed cream of chicken soup I use corn or tapioca starch to thicken the soup. I tried rice flour in the past, but the soup was very heavy and tasted strongly of rice. This version is silky smooth, tastes like chicken, and has a lot less carbs than flour based versions.

For an even lower carb version, my other Gluten-free Low-carb Condensed Cream of Chicken Soup (xanthan gum) uses xanthan gum as a thickener. That reduces the carbs to only 4 grams per serving, compared to 9 grams for this one.

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.