a mason jar of gluten-free cream of chicken soup with fresh thyme, a spoon, another jar and bowl of soup in the background
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5 from 1 vote

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

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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