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?
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.
- 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
- 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.
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 InformationYield 4 Serving Size 1
Amount 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.