Ingredients:

  • 3 tbsp Unsalted butter
  • 1/4 cup Yellow onion, finely minced
  • 1/4 cup Celery, finely minced
  • 1 clove Garlic, pressed
  • 3 tbsp Fine white rice flour
  • 2 tbsp Cornstarch
  • 1.5 cups Gluten-free chicken stock
  • 0.5 cup Heavy cream
  • 1 cup Chicken breast, diced into 1/4-inch pieces
  • 0.5 tsp Sea salt
  • 0.25 tsp Ground white pepper
  • 0.5 tsp Dried thyme
  • 0.125 tsp Turmeric

Instructions:

  1. Melt the 3 tbsp butter over medium heat until it begins to foam and sizzle. Add the 1/4 cup minced onion and 1/4 cup celery, cooking for 4 minutes until they are translucent and soft.
  2. Stir in the 1 pressed garlic clove and cook for 30 seconds until fragrant but not browned.
  3. Sprinkle the 3 tbsp rice flour and 2 tbsp cornstarch over the vegetables. Stir constantly for 2 minutes until the mixture smells slightly nutty.
  4. Gradually pour in the 1.5 cups chicken stock, whisking vigorously until no lumps remain and the sauce is smooth.
  5. Bring the mixture to a gentle simmer until the liquid begins to thicken and coat the spoon.
  6. Drop in the 1 cup of diced chicken breast. Simmer for 5-7 minutes until the chicken is opaque throughout and tender.
  7. Stir in the 0.5 tsp sea salt, 0.25 tsp white pepper, 0.5 tsp dried thyme, and 0.125 tsp turmeric.
  8. Pour in the 0.5 cup heavy cream. Stir well and cook for 2 more minutes until the soup is a uniform golden cream color.
  9. Taste the soup. Add a pinch more salt if the chicken flavor feels muted.
  10. Remove from heat and let sit for 3 minutes until the texture sets into a velvety finish.