Gluten free cream of chicken soup is perfect for substituting in all your favorite casserole recipes. It takes just five minutes to whisk up!
IS CANNED CREAM OF chicken SOUP GLUTEN FREE?
Most canned cream of chicken soups in the store are not gluten free.
Is Campbell’s cream of chicken soup gluten free? Absolutely not!
We are lucky to have a few gluten free canned cream of chicken soups at our grocery stores, but I still prefer making my own most of the time.
Luckily, making your own cream of chicken soup is quick and easy!
Can you make cream of chicken soup gluten free?
So many recipes call for canned condensed cream of chicken soup, celery or mushroom soup. So many!
Easy, family favorite casseroles often call for canned condensed cream soup, which is a problem when you have to eat gluten-free or dairy-free, because canned cream condensed soup has both.
Canned cream of condensed soup also has a lot of fillers, preservatives, MSG, and other junk that it is nice to avoid.
There is an easy, healthy substitute for canned cream of condensed soups.
Just make your own! It really only takes 5 minutes to make.
What ingredients do you need you make gluten free cream of chicken soup?
Making cream of chicken soup gluten free is quick and easy.
It takes less than ten minutes, and you only need a few ingredients.
To make gluten free condensed cream of chicken soup you’ll need:
- Oil or butter. I like using olive oil because it adds a subtle fruity flavor, and is a healthy cooking oil. If you are making your cream of chicken soup with dairy, butter should be your first choice.
- Cooked, shredded chicken. Leftover rotisserie chicken, or even drained canned chicken will work! You can also chop up some raw chicken and cook it until golden brown right in the pan.
- Gluten free flour. The gluten free flour acts as the thickener to make the gluten free roux. I used my gluten free flour blend, but you can use just rice flour, or any gluten free flour blend in your pantry. You’ll have best results if you use a gluten free flour that doesn’t have xanthan or guar gum in it.
- Broth. I used chicken broth however, if you prefer you can use vegetable broth.
- Milk. I used an unsweetened plain coconut milk this time, but I’ve used unsweetened plain almond milk in the past. You can also use dairy milk, or lactose free milk. As long as you don’t use a sweetened vanilla flavored milk, you should be set.
- Salt and pepper. Essential if you don’t want your soup to taste bland.
How do you make gluten free cream of chicken soup?
First, saute your chicken in the oil or butter.
Even if you uare using already cooked chicken, this will help to flavor your cream of chicken soup.
Add your gluten free flour to the oil and chicken to make a gluten free roux.
Stir the gluten free flour into the fat and cook until it starts to turn golden and smells slightly nutty.
You’re still making a blonde roux, and not cooking it to a dark brown color.
You want your gluten free roux to have lots of thickening power , while taking advantage of the flavor that you get from toasting the flour.
Cooking the flour keeps your cream of chicken soup from tasting like a floury paste.
Then add the broth and milk and bring it to a simmer.
Let it simmer until thickened,
It will thicken up even more as it cools.
Now your gluten free condensed cream of chicken soup is ready to use in all your favorite recipes!
What can you make with gluten free cream of chicken soup?
A few months ago my sister-in-law called me because she was making dinner for a friend who had a kiddo with a gluten-intolerance and wanted to know what she could substitute for canned cream of chicken soup.
I've been thinking about developing this recipe ever since.
It is perfect for using in all of your favorite creamy casserole recipes.
I love using this gluten free condensed cream of chicken souprecipe in my gluten free tater tot casserole and gluten free green bean casserole.
You can make any flavor that you want by sautéing chopped mushrooms, celery, or cooked chicken in the butter before adding the rice flour.
HOW DO YOU STORE GLUTEN FREE CREAM OF CHICKEN SOUP?
Gluten free cream of chicken soup can stay fresh in the fridge for up to a week in an airtight container.
I’ve used a mason jar, or a plastic airtight container.
CAN I FREEZE CREAM OF CHICKEN SOUP?
You can absolutely freeze cream of chicken soup.
In fact, you can make a double or triple batch and freeze it for later, which is a huge time saver.
To freeze cream of chicken soup, pour the cooled gluten free chicken soup into freezer bags and squeeze out all the air.
Lay flat and freeze until solid, and then you can position your frozen cream of chicken soup wherever you’d like in the freezer.
TO USE FROZEN CREAM OF chicken SOUP
Let your frozen gluten free chicken soup thaw completely before using. You can move it to the fridge to thaw if you have 8-24 hours.
If you need to quickly thaw your gluten free chicken soup, place the freezer bag in a bowl with cool water.
Refresh the water every 15 minutes or so until it is thawed.
You can speed the thawing process up in the microwave.
Once your gf chicken soup has thawed enough to remove from the freezer bag, place the frozen GF chicken soup in a microwave safe container and heat at 50% power in 30 second increments until thawed.
This recipe is so easy, and it adapts to fit any dietary needs.
How to make dairy free cream of chicken soup?
To make it dairy-free, just use olive oil instead of the butter and use a dairy-free milk (unsweetened almond, coconut, and cashew are my favorite).
How do you make vegetarian cream of chicken soup?
You can also make a vegetarian substitute for cream of chicken soup by using vegetable broth and omitting the chicken.
This is such a good recipe to have handy! You'll find places to use it all the time.
It only takes 5 minutes to make your own gluten-free cream of condensed soup, and now you are not limited by condensed soup containing recipes.
You can also use this gluten-free cream of chicken soup recipe when another recipe calls for a roux and cream sauce, like Christina's King Ranch chicken for two.
What recipe are you going to try your homemade gluten-free cream of condensed soup in first?
📖 Recipe
Gluten Free Cream of Chicken Soup
Easy gluten free cream of chicken soup to substitute for canned condensed cream of chicken soup in all of your favorite recipes. It takes only 10 minutes to mix this up on the stove, and it is creamy and delicious. It is also delicious by the bowl.
Ingredients
- 3 tablespoons Butter, Or olive oil
- 3 tablespoons Rice Flour
- ¾ cup Chicken Broth, Or vegetable broth
- ½ cup Milk, Dairy or non-dairy
- ¼ teaspoon Dried Parsley
- ¼ cup cooked shredded chicken
- Salt and Pepper, To taste
Instructions
- Melt the butter in a saucepan over medium heat. If using, add the chicken and sauté until the chicken is warm.
- Add the rice flour and whisk until the flour just starts to brown.
- Add the broth and milk while whisking and bring to a boil.
- Boil until thickened.
- Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.
Notes
You can make Cream of Celery Soup by using ½ cup of diced celery instead of the chicken.
You can also make cream of mushroom soup, by using ½ cup of chopped mushrooms. Here are step-by-step pictures of how to make gluten free cream of mushroom soup.
To make dairy free, use olive oil instead of butter and use dairy free milk. I like using full-fat canned coconut milk, and I also really like Ripple's Half & Half for a creamier taste, similar to using heavy whipping cream. You can use any dairy free unsweetened plain milk including almond milk, cashew milk, soy milk, rice milk, or oat milk.
To store your gluten free chicken, you can store in an airtight container in the fridge for 3-5 days. To store longer, place in an airtight storage freezer bag and squeeze out the excess air. Thaw before using.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 169Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 33mgSodium 505mgCarbohydrates 8gFiber 0gSugar 1gProtein 4g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
Audrey @ Unconventional Baker
Mmm... I've missed cream of mushroom soup! This sounds delish. I used to make a really good one, but sort of forgot about it since going df.
Funnily enough I used to really hate mushrooms. Once I went on a trip with my husband and our friends were in charge of food and all they brought was cream of mushroom soup. We were already all the way up a mountain and no other food in sight when I discovered that. I remember being sooo upset that I didn't eat a thing after a whole day of hiking up a mountain -- water sounded better than that. Years later it became one of my absolute favorite soups. Such a stark contrast though between the two scenarios though 🙂 {and talk about a picky eater! 😉 }
flippindelicious
That is such a funny story Audrey! I didn't use to like it either.
Danielle @ Poor and Gluten Free
This sounds delicious! Thanks so much for sharing it on Waste Not Want Not Wednesday, I've pinned it 🙂
Inge
My daughter wanted to make the "Green Bean Casserole" for Thanksgiving. This is perfect for all the casseroles I haven't been making. Thank you sooo much! (for all your recipes, that makes it easier to cook Gluten Free!)
flippindelicious
Thank you Inge! I am so happy that you were able to enjoy your old favorites.
jamie
how many "cans" of soup does one recipe make?
thanks
Jamie
flippindelicious
Hi Jamie! Each recipe makes the equivalent of one "can" of CONDENSED soup.
Betsy
Can I sub the rice flour? I am Paleo. Can I use Almond Flour?
flippindelicious
Hi Betsy! I do not know the best way to make this recipe paleo. You'll have to experiment!
Linda
Looking forward to trying this, though I'll probably use regular flour. It looks great, and should work in my recipe. I also appreciate the add-ins for celery and mushroom!
flippindelicious
You are very welcome Linda. I am glad that it was helpful to you.
Ruth James
How does this freeze? I would want to freeze in a small canning jar if possible? I would make more than one recipe's worth if it freezes nicely! Anyone............................???
flippindelicious
Hi Ruth,
I haven't tried freezing it. If you do, please comment back and tell me how it worked.
Best,
Brianna
Becky
Do you think you could make big batches ahead of time and can them?
flippindelicious
Hi Becky,
I do not have any experience in canning, so I don't feel qualified to give you an answer. If you try it, please comment again and let me know how it turned out so that other people can know.
Best,
Brianna
Jaime
Can you use coconut flour or almond flour instead of Rice flour?
flippindelicious
Hi Jaime,
Coconut flour or almond flour will not thicken your cream of chicken soup. I'd recommend arrowroot starch, tapioca starch, or potato starch, or another gluten-free grain-based flour like millet or sorghum.
Happy Cooking! -Brianna
Susan
Can u make and freeze these soups for use in future
flippindelicious
Hi Susan,
I haven't tried freezing these soups to make them ahead. If you try it, comment back and let me know how it turns out! I think some other readers may have tried it in the past. Look back through the comments to see if someone share their results. Happy Cooking! -Brianna
sandi
Is the recipe available in text format? However the recipe is posted, it won't load and I would really like to try it.
flippindelicious
Hi Sandi,
I'm sorry the recipe card hasn't been cooperating with you.
If you push the "print" button in the recipe card it will load a print-friendly text version. At first it will load the site where I originally shared this recipe, but if you are patient and wait for the page to load completely the text version will pull up.
If you are still having issues, you can check out my gluten free cream of mushroom soup. It is almost the same recipe, just using mushrooms instead of chicken.
Hope that helps! -Brianna
Paulia
I like your quick demos!! They are great. I am not a kitchen scientist, magician not even a cook but I love to watch others do it! I would like to try to make some cookies for my mother. The coconut cookies look scrumptious. What can I use instead of tree nut or coconut flours? Mother has a hyper active immune system. There are a lot of NO’s in her diet. No dairy, no eggs, no tree nuts, no gluten, no vinegar or anything fermented, no soy, no preservatives. Can you help?
Dessert is not a big problem, we can live without that, but she loves bread.
Cooked vegetables are easy to steam and serve with rice, but it’s getting old and boring to cook.
She can have meat if it’s ground up because she can’t chew very well.
What’s for dinner?
flippindelicious
Hi Paulia,
So happy you have found my site! I am from a family with lots of dietary restrictions. Instead of looking at all of the "NO's" I try to focus on all the good food we can safely enjoy, and work to create versions of recipes we loved.
I'm happy my coconut flour cookies caught your eye. That specific recipe can not easily be made with other flours, though I think some readers have tried using oat flour. Check the comments to see what worked for others. It is a finicky recipe to begin with, and I haven't tried using anything other than coconut flour and almond flour.
I think that my vegan pumpkin sugar cookies may be a better fit.
Send me an email at flippindelicious(at)gmail(dot)com and I can send you some suggestions and resources.
Happy Baking! -Brianna
De Coppard
I can't use canned product of cream of anything, been making my own cream of chicken soup for years it only has 3 ingredients
3/4 chicken stock
3/4 cup milk of choice
3 tabs cornflour slowly bring to boil stirring, simmer 5 mins
Easy as ....
flippindelicious
Hi De,
That sounds super easy! I have made a cream of anything soup the same way, too. I like the extra flavor you get with browning the flour in butter, but I have certainly made it the way you have before. Perfect for when your pantry is pretty bare, too. Thanks for sharing! -Brianna
Kristy
Turned out great! I used it to substitute the canned version that has gluten (which I can’t eat) for a chicken, broccoli and curry casserole. I used 1 cup of broth bc that’s what I had so I added a tiny bit more of flour. Definitely a keeper!!
flippindelicious
Hi Kristy, I'm so glad that this recipe was helpful for you! Thank you for taking the time to comment and let me know. Happy Cooking! -Brianna
no gluten or dairy
I tried this recipe for mixing into gluten free stuffing and it worked great. Thank you so much for this recipe that is used in recipe favorites!
flippindelicious
Hi! I'm so happy to hear that my recipe helped you enjoy one of your favorites! Thank you for taking the time to comment and let me know. -Brianna
Katie
Made it tonight for choir cream enchiladas. It was perfect. I added a little chicken broth powder for added flavor and it was great. Quick and easy. I’ve only been gluten free for two mo the and love that this was so simple. Thank you so much.
flippindelicious
I'm so glad you enjoyed my recipe. Thanks for taking the time to comment and let me know you tried it! -Brianna