Ingredients:

  • 30g unsalted butter
  • 15g garlic, minced
  • 40g yellow onion, finely grated
  • 2g dried thyme
  • 35g gluten-free all-purpose flour blend
  • 480ml low-sodium chicken bone broth
  • 120ml heavy cream
  • 5g salt
  • 1g cracked black pepper
  • 250g cooked chicken breast, finely diced

Instructions:

  1. Melt butter in a heavy-bottomed saucepan over medium heat until foaming. Add minced garlic and grated onion, sautéing for 2-3 minutes until translucent and fragrant without browning.
  2. Sprinkle the gluten-free flour over the butter mixture. Whisk constantly for 2 minutes to cook out the raw flour taste. Slowly drizzle in 1/2 cup of broth while whisking vigorously to remove lumps, then whisk in the remaining broth.
  3. Stir in the dried thyme, black pepper, and diced chicken breast. Continue to simmer and whisk until the soup thickens enough to coat the back of a spoon for 5 minutes.