Gluten-Free Cream of Chicken Soup
Published
This homemade gluten-free cream of chicken soup means I can finally have my favorite casseroles, soups, and stews again! I swap out regular flour for gluten-free flour and combine it with leftover chicken, chicken broth, and simple seasonings to create a creamy soup that hits the spot every time. My recipe is easy to follow and also includes a dairy-free option. It’s my secret ingredient (nutmeg!) that really makes this soup stand out from the rest.
Gluten-Free Cream of Chicken Soup Recipe
It’s so easy to make a gluten-free cream of chicken soup. I can’t believe I didn’t start making it sooner! It has much more flavor, is healthier, and is less expensive than store-bought. This recipe is also great for using leftover chicken in the fridge. Add it to a saucepan with some chicken broth, milk (dairy-free or regular), gluten-free all-purpose flour, and butter, and you’ll have a hearty meal in just 20 minutes! My kids love this soup for lunch paired with a slice of gluten-free garlic bread or gluten-free sourdough.
Ingredients
- Gluten-Free Flour: For this recipe, use a 1:1 gluten-free all-purpose flour. Different flours may yield different results. I like Pillsbury gluten-free flour.
- Butter: Combines with the gluten-free flour to make a roux, helping to give the soup its creamy texture. I use Smart Balance or Earth Balance butter when making a gluten-free dairy-free cream of chicken soup. Olive oil will also work.
- Seasonings: Use the amounts in the recipe card as a guide and adjust the seasonings to your liking. Onion powder, thyme, salt, and nutmeg (optional but highly recommended!) all add to the flavor of this soup. You can also add some ground black pepper to taste.
- Garlic: Mince it fresh or use the kind that comes in a jar to save time. When using pre-prepared ingredients, always double-check for cross-contamination warnings on the label.
- Chicken: Use cooked chicken, either shredded or diced. Leftover rotisserie chicken also works great. I sometimes boil chicken breasts specifically to use in this recipe.
- Chicken Broth: Adds flavor and helps to thin out the soup. Make sure to use a gluten-free chicken broth.
- Milk: Makes the soup creamy. You can use any kind of milk you like, whether dairy or non-dairy. I usually use unsweetened almond milk, but cashew or coconut milk also works well.
Tips and Suggestions
- This recipe for gluten-free cream of chicken soup produces about 18oz (2 cups) of soup. I usually use 1 cup of homemade soup for every can of condensed soup a recipe calls for.
- If you’re making a big batch of soup specifically for freezing, don’t add any milk. It can change texture when thawed and reheated. I add the milk after thawing and heating up the soup—this doesn’t apply to soup stored in the fridge, just the freezer.
- You can easily double or triple this recipe to make a larger batch of soup! Just use a bigger pot and adjust the ingredients accordingly.
- Milk, including non-dairy milk, can curdle when added cold to a high heat. To avoid this, either heat the milk up a little or allow it to come to room temperature before adding it to the soup. I haven’t had any issues with this, but it’s something to keep in mind.
Is Cream of Chicken Soup Gluten-Free?
Most canned cream of chicken soups, including popular brands like Campbell’s, are NOT gluten-free. The main reason for this is that they usually contain wheat flour as a thickener. However, many brands are now offering gluten-free options, so always check the label before purchasing.
I’ve tried all the major gluten-free canned soups, and my favorite is Pacific Foods… but of course, homemade is always the best and most delicious option!
Can I Use a Different Gluten-Free Flour?
I don’t recommend it for this particular recipe. Not all gluten-free flours are created equal, and using a different flour may change the texture and flavor of the soup. Use a 1:1 all-purpose gluten-free flour for the best results. I use Pillsbury gluten-free flour.
How to Use Gluten-Free Cream of Chicken Soup
Aside from serving it in a bowl with some crusty bread, I use this gluten-free cream of chicken soup in many different ways:
- As a base for other creamy gluten-free soups.
- Added to casseroles, like my gluten-free chicken and dumpling casserole or gluten-free cheesy green bean casserole.
- Mixed with cooked gluten-free pasta for a quick dinner option (my kids love this!)
- Used it as a topping for baked potatoes or gluten-free mashed potatoes.
Storage Instructions
Store cooled gluten-free cream of chicken soup in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or on the stovetop until heated. This soup also freezes well, so you can make a big batch and save some for later. Don’t add any milk to your soup if you plan to freeze it, and leave about an inch of room at the top of your container to allow for expansion. Thaw frozen soup in the fridge overnight and add the milk once it’s reheated.
More Gluten-Free Soup Recipes to Try!
- Gluten-Free Cream of Mushroom Soup
- Gluten-Free Tomato Soup
- Gluten-Free Chicken Noodle Soup
- Gluten-Free 7-Can Soup
- Slow-Cooker Italian Vegetable Soup
Gluten-Free Cream of Chicken Soup {Dairy-Free Option}
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
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.
- Heat your milk or let it come to room temperature before using to avoid curdling.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cream of Chicken Soup – Step-by-Step
In a large saucepan, heat 2 tablespoons butter (or dairy-free butter) over medium-high heat; saute ½ teaspoon minced garlic until tender.
Sprinkle 6 tablespoons gluten-free all-purpose flour, 1 teaspoon onion powder, 1 teaspoon thyme over the sauteed garlic.
Stir in 2 cups gluten-free chicken broth, ½ teaspoon salt, and a pinch of 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 2 cups chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in 1 cup 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.
I make hash brown potato casserole which calls for a can of condensed cream of chicken soup. If I were to use this recipe would I just omit the milk? What a game changer this would be!
Hi Jennifer, it could work!
I just made this luscious soup and added sauteed mushrooms and peas (at the very end), added only salt to taste, and served it over rice with a garden salad. Hubby used crusty bread to sop up the “gravy”. Will definitely use this recipe again. Thanks for the extra notes as well.
Excellent recipe for cream of chicken soup.
Next time I will use half the salt.
But that is why you follow a recipe first so you can adjust from there.
I also used cornstarch since my wife can’t do flour products.
I do appreciate your recipe collection.
This is my go to recipe for GF cream of chicken! I just found out that I cannot have nightshades. Do you think Bob’s Red Mill Paleo flour would work in this recipe? I appreciate your help!! You have been a bright light in a dark world for a lot of people and I can’t say thank you enough! I feel like I have my mama cooking power back!
Sara you just made my day! I have not tried the Paleo flour. If you try, please let me know how it turned out. You are so welcome, I love sharing the recipes I make for my family and helping others.
I made this tonight for a chicken-pot-pie. It boosted the recipe to GOAT status! Everyone raved – even my pickiest kid.
Well I just made this & I’m very pleased with the outcome! I read the other comments – I followed the recipe except I did cut the thyme to about 1/4 tsp. This is a good recipe & will help in making dishes calling for cream soup. Thank you!
This was delicious in a chicken tetrazzini dish that called for cream of mushroom soup. My daughter and I made the cream of chicken and substituted it in the recipe we use and it was a big hit.
OMG! Absolutely delicious and so easy to make! Now I can make all the recipes I need cream of chicken soup! It also tastes MUCH better than the canned versions! I’d use this even if I wasn’t gluten sensitive. 😋
Well, holy cow I’m not even DF/GF and this is now my go-to for condensed soup replacement in recipes. I make a lot of food for others at church with allergies and intolerances, and this is perfect (and tastes wonderful). Only change: I did not use DF milk like coconut or almond. Instead I just added another cup of both and it’s delish.
Would it be possible to sub regular oil in place of dairy free butter? Such as olive oil or avocado oil?
Hi Jennifer! You could easily substitute olive oil in place of the butter. I have not tried it with avocado oil, but if you try it will you please let me know how it turns out?
I made this but I didn’t have gluten free flour so I used cornstarch instead. Turned out great
Thank you so much Janet for the wonderful recipe review! I am so happy that you enjoyed the cream soup. Thank you for sharing that you were able to use corn starch, as I know it will help others. Thank you again!
This recipe is so delicious! I made it to go in your Chicken and Dumpling Casserole and literally licked the bowl. I would never eat store bought cream of chicken soap as an actual soup, but I would eat your recipe for GF/DF Cream of Chicken soup on it’s own…as a soup.
Thank you so much Paige for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoy the cream of chicken soup as a soup and in casseroles. Thanks again!
My daughter is completely dairy, egg, soy, and gluten free. This recipe has allowed us to still cook our favorite dishes for her. Thank you so much for sharing this great recipe!
Similarly to other comments, I substituted the the thyme for a bouillon cube and it is delicious!
Thank you so much Staci for the awesome 5-star recipe review! I am so happy that you can cook your daughter’s favorite dishes using my soup recipe. Thank you for sharing your tip about the bouillon cube. You are so welcome, I love sharing what I make for my family. Thank you again!
Very delicious soup! Thank you so much for this recipe!*
*I did add in a couple of diced golden potatoes into the soup and a 1/2 tsp of poultry seasoning to the chicken and then I threw majority of the soup (except for about 1/3 of the chicken and potato chunks) into blender to make it more creamy.
Thank you so much Heather for the awesome 5-star recipe review! I am so happy that you enjoyed the cream of chicken soup. Thank you for sharing your modifications, as I know it will help others. It sounds really yummy! Thaks again.
This was very good and easy to make. I made a note for a little less Thyme next time, but otherwise excellent. I used it in place of Campbell’s Cream of Ckn soup for a chicken and broccoli casserole. My daughter actually said it was fantastic! Thanks again Audrey!
Thank you so much Jennifer for the wonderful recipe review! I am so happy that you and your daughter enjoyed the soup and if worked great in your chicken and broccoli casserole. You are so welcome, I love sharing what I make for my family.
Perfect! Thank you for giving us back one of our favorite recipes after 10 long years. We needed cream of chicken soup to meet my children’s favorite childhood recipe, Poppyseed Chicken. This brought lots of smiles to our house today! Thank you again, Audrey!
Thank you so much Joy for the awesome 5-star recipe review! My heart is so happy that your family could enjoy one of your favorite recipes again. This really made my day! Thank you again.