Gluten Free Cream of Chicken Soup
Posted: 09/26/23
Updated: 12/11/24
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Don’t bother with the canned stuff! Once you know how to make your own gluten free cream of chicken soup, you’ll never want it any other way. Use this easy homemade version just like you would use its store-bought alternative, in any recipe that calls for a creamy chicken-based condensed soup. Make enough to freeze for later so you always have some on hand!
🍗 What Makes This Recipe So Good
- Homemade cream of chicken soup is, hands down, better than anything you can find at the store. It’s thick and creamy and savory, made with 5 simple ingredients, and has all the savory flavor you expect. There’s nothing added for color, no soy protein concentrate or isolate, no yeast extract, and no added flavors. And unlike Campbell’s, this version is gluten free. With one easy swap you can make it dairy free, too.
- Gluten-free cream of chicken soup can be made in large batches and kept frozen until you need it! Make the recipe as it’s written below, then let it cool completely. Once it’s cooled, you can transfer it to a freezer-safe airtight container or to a food-safe, sealable freezer bag. If you’re using a freezer bag, remove as much air as possible when you seal it shut, then lay it flat in the freezer for at least 30 minutes. After it’s frozen solid, you can stand it up and fit it wherever you need to. It’ll keep up to 3 months! To use the frozen soup, just move it to the fridge 24 hours or so before you need it, and let it defrost slowly.
- You can use a homemade cream of chicken soup just like you’d use a store-bought condensed soup. Add it to casseroles or pot pie fillings for a savory, creamy component. Use it in other soups to make them thicker, or enjoy it as its own soup.
👩🏼🍳 Chef’s Tips
- If you plan to use a non-dairy milk, that’s totally fine. Almond milk and coconut milk both work well! Just be sure to use an unsweetened milk, whichever you choose. Trust me, you don’t want any sweetness in this soup.
- Dairy products can separate or curdle if they’re heated too quickly. Since it’s added early and over a high heat, it’s important that you start this recipe with your milk at room temperature. There’s really not a way to salvage the mixture if the milk curdles, so you’d just have to start over from scratch if it happens.
🥣 Other Soup Recipes You Will LOVE
- Cream of Jalapeño Soup
- Oyster Brie Soup
- Chicken and Wild Rice Soup
- Ratatouille Soup
- Potato Asparagus Soup
- Popcorn Soup
- Gluten Free Tomato Soup
- Chickarina Soup
- Creamy Cajun Chicken Soup
- Cream Of Onion Soup
- Turnip Green Soup
- Escarole Soup
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Gluten Free Cream of Chicken Soup
Made with just 5 ingredients, this is a perfect homemade & gluten-free alternative to canned cream of chicken soup! Make it dairy-free with one simple swap.
servings
Ingredients
- ¼ cup cooked and chopped chicken
- 1 cup low-sodium chicken broth see Notes
- 1 ½ cups milk of choice whole, 2%, almond, coconut, etc.; at room temperature
- salt to taste
- 2 teaspoons all-purpose seasoning blend or poultry seasoning
- ¾ cup gluten-free all-purpose flour
- 1 ½ cups low-sodium chicken broth see Notes
Equipment
- Large saucepan
- large wooden spoon
- Small mixing bowl
- whisk
Instructions
- Place large saucepan on stovetop over medium-high heat. Add ¼ cup cooked and chopped chicken, 1 cup low-sodium chicken broth, 1 ½ cups milk of choice (at room temperature), salt, and 2 teaspoons all-purpose seasoning blendto pot. Stir until ingredients are fully incorporated.
- Bring mixture to gentle boil, stirring frequently, then immediately reduce heat to low.
- While mixture comes to boil, add ¾ cup gluten-free all-purpose flour and 1 ½ cups low-sodium chicken broth to small mixing bowl. Whisk ingredients together until fully combined, with no clumps of flour remaining.
- After reducing heat under saucepan, slowly add flour slurry to chicken mixture in small increments, stirring constantly. Fully incorporate each addition of slurry before adding more, maintaining constant stirring motion.
- Once all slurry has been added, continue whisking until mixture thickens and all ingredients are fully combined, approximately 5 to 10 minutes. Taste soup and add more salt if needed.
- When satisfied with flavor of soup, portion soup into serving bowls and serve warm. Alternately, transfer soup to mason jar or other airtight container and let cool completely, then seal container and refrigerate or freeze until ready to use.
Notes
- Chicken: Leftover chicken works really well here, but you can also use canned chicken, or you can cook chicken specifically for this recipe.
- Chicken Broth: At its core, chicken broth is naturally gluten free. Some brands add gluten-containing ingredients to their broths, though. To keep this soup gluten free, be sure to double check your chicken broth!
- Milk: If you plan to use a non-dairy milk, be sure to use one that’s unsweetened!
- Storage: Refrigerate cooled cream of chicken soup in an airtight container up to 5 days. Freeze cooled cream of chicken soup in an airtight container up to 3 months.
- Make it Dairy Free: Use an unsweetened, non-dairy milk, like almond milk or coconut milk.
Nutrition Information
Serving: 1serving | Calories: 151kcal | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 0g | Total Carbs: 23g | Fiber: 2g | Sugar: 4g | Net Carbs: 21g | Vitamin C: 0.1mg | Cholesterol: 18mg | Sodium: 140mg | Potassium: 204mg | Calcium: 176mg | Iron: 16mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Do you refrigerate the leftover jars of this soup or not? Also, how long does it keep? Thanks!
Hi, Cathy! We talk a little about storage in the blog post. As long as you refrigerate it in an airtight container, it’ll keep for 3-5 days or so. You can also freeze it in an airtight container and it’ll keep up to 2 months.
Do you have a specific all purpose seasoning blend you prefer? Thank you!
We like to use any type, really! The kind we have is by the brand Simply Organic.
Hi- I’m wondering if I can use almond flour or rice flour instead of the all purpose gluten free. I’m making for a friend. Thank you!
We personally have not tried it, but we hear rice flour is great for thickening soups!
LOVE that you made a gluten free version of this! I used to be obsessed as a kid and I can’t wait to make this.