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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course, Side Dish
Cuisine: American
Keyword: dairy-free cream of chicken soup, gluten-free cream of chicken soup, gluten-free cream soup
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.