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Gluten free cream of chicken soup

  • 180ml gluten free chicken stock
  • 180ml whole milk
  • 3 tablespoons cornflour
  • Stir chicken stock, milk and cornflour together in a small saucepan until cornflour is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.