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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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.
- 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.
S. Fout says
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.
Tracy Heinz says
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. 😋
Rachel says
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.
Jennifer says
Would it be possible to sub regular oil in place of dairy free butter? Such as olive oil or avocado oil?
Audrey says
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?
JANET FLETCHER says
I made this but I didn’t have gluten free flour so I used cornstarch instead. Turned out great
Audrey says
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!
Paige says
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.
Audrey says
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!
Staci says
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!
Audrey says
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!
Heather Stevenson says
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.
Audrey says
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.
Jennifer says
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!
Audrey says
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.
Joy says
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!
Audrey says
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.