Gluten-Free Cream of Chicken Soup {Dairy-Free Option}

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Homemade Gluten-Free Cream of Chicken Soup is a filling and delicious meal. It’s perfect to use in casseroles and also has a dairy-free option.

Gluten-Free Cream Soups

I really like making casseroles like my Gluten-Free Chicken and Dumplings Casserole, Gluten-Free Cheesy Green Bean Casserole and Gluten-Free Cheesy Broccoli, Chicken and Rice Casserole.

Over the years, I have tried several of the brands of gluten-free cream of mushroom soups like Pacific Foods, Progresso and Walmart’s brand.

My favorite store-bought gluten-free cream of chicken soup is the Pacific Foods, but now that there are three of us that are dairy-free, I needed to start making a gluten-free and dairy-free cream of chicken soup.

It’s so easy to make a homemade cream soup. I can’t believe I did not start making it sooner! It has so much more flavor, it’s healthier and much less expensive.

Homemade Cream Of Chicken Soup In A Few Easy Steps

• In a large saucepan, heat the butter (or dairy-free butter- I used Smart Balance) over medium-high heat; saute the minced garlic until tender. (photo 2)
• Sprinkle the gluten-free flour and onion powder over the garlic. (photo 3)
• Stir in the gluten-free chicken broth, salt, pepper, thyme and nutmeg (optional-but so good!). Stir the mixture until the flour dissolves. Bring the cream soup to a boil and stir it until thickened (about 2 minutes). (photo 4)
• Add the cooked chopped chicken to the soup and stir to combine.
• Reduce the heat to low/simmer and stir in the milk (or dairy-free milk-I used almond milk). Simmer, uncovered for about 10-15 minutes. (photo 5)
• Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it. (photo 6)

Pro Tips

• The recipe for Cream of Chicken Soup makes ~18oz (2 cups), so if you want to use the same amount in a store bought can remove 3/4 cup from the prepared recipe. I just usually use 1 cup of the soup in recipes. 
• For dairy-free, use Earth or Smart Balance butter and almond, cashew or coconut milk.
• Store in an air-tight container for later use or you can freeze it.
• Let the soup cool completely before freezing it.
• Leave about an inch of space between the soup and the container’s lid when filling it.
• If you are planning on freezing the soup (not leftovers), do not add the dairy or non-dairy milk, simply add it in when you’ve reheated the soup
• I like to make this soup up ahead of time. I store it in an air-tight container in the refrigerator.

Dinner Shortcut

One of the shortcuts that I use to make my cream of chicken soup, is that I buy a gluten-free rotisserie chicken and use the already cooked meat. It makes it easy peasy! Otherwise, I just boil a few chicken breasts and then dice them up.

Dairy-Free Cooking

I have included a dairy-free option to the recipe. So, you too can have a gluten-free and dairy-free cream of chicken soup.  My husband, my youngest son, and I are all dairy-free.

Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking and cooking with coconut oil or Earth Balance or Smart Balance butter.

I use this soup to make my favorite Gluten-Free Chicken and Dumplings Casserole. It’s also great in pasta bakes and other casserole dishes.

This cream of chicken soup is so creamy and delicious! It makes for a hearty meal and is also perfect for making casseroles.

Once you try this gluten-free cream of chicken soup, you will never go back to buying canned soup again. You are going to love how easy this gluten-free cream of chicken soup is to make!

Other Gluten-Free Soups Recipes To Try

• Gluten-Free Cream of Mushroom Soup {Dairy-Free Option}
• Easy Beef Stew {Dairy-Free}
• Gluten-Free Chicken and Dumplings {Dairy-Free Option}
• Slow-Cooker Italian Vegetable Soup {Gluten-Free, Dairy-Free}
• Gluten-Free 7-Can Soup

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5 from 2 votes

Gluten-Free Cream of Chicken Soup {Dairy-Free Option}

Homemade Gluten-Free Cream of Chicken Soup is a filling and delicious meal. It's also perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free option.

Course Main Course, Side Dish

Cuisine American

Keyword dairy-free cream of chicken soup, gluten-free cream of chicken soup, gluten-free cream soup

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 395kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 2 tablespoons butter dairy-free use Smart Balance of Earth Balance butter
• 1/2 teaspoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon thyme
• pinch nutmeg optional, but so good!
• 6 tablespoons gluten-free all-purpose flour I like Pillsbury gluten-free
• 2 cups gluten-free chicken broth
• 2 cups chopped cooked chicken
• 1 cup milk dairy-free use almond, cashew or coconut milk

US Customary - Metric

Instructions

• In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.
• Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic. 
• Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
• Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
• Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Notes

• The recipe for Cream of ChickenSoup makes ~18oz (2 cups) so if you want to use the same amount in a store bought can remove 3/4 cup from the prepared recipe. I just usually use 1 cup of the soup in recipes.
• For dairy-free option use Earth or Smart Balance butter and almond, cashew or coconut milk.
• Store in an air-tight container for later use or you can freeze it.
• Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 11g | Protein: 32g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 883mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 2.2mg

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