Use this gluten-free cream of chicken soup recipe to replace any recipe that calls for canned soup. You can make chicken soup, mushroom soup, and more.
This homemade gluten-free cream of chicken soup is delicious and made in no time, so no more soup disasters. If you've ever made a casserole, you've probably used canned cream of chicken or cream of mushroom soup.
This homemade canned soup replacer is completely easy to make. I can almost guarantee you likely already have the ingredients on hand.
We love to add this cream of chicken soup to my gluten-free green bean casserole.
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Is canned cream of chicken soup gluten-free?
Is Campbell's cream of chicken soup gluten-free? No, Campbell's cream soups are not gluten-free. Most store-bought canned cream of chicken, cream of mushroom, and even cream of celery soups are not gluten-free.
These soups typically use flour as a thickener which makes them not gluten-free.
Few brands make some cream soups gluten-free version, but nothing comes close to homemade out of all the ones I have tried.
Gluten-free cream soup.
Making a cream of chicken, cream of mushroom, and even cream of celery soup gluten-free is easy to do at home with only a few ingredients.
Making your own gluten-free canned soup substitute means skipping all of the fillers, preservatives, MSG, and everything else fake. Plus, you're getting authentic flavor made with real ingredients that only take about five minutes to complete, which is excellent when you want to whip up a gluten-free green bean casserole or a delicious gluten-free hash brown casserole for the holidays.
Ingredients.
To make homemade gluten-free cream of chicken soup, you need a few simple ingredients.
- Butter
- Corn Starch
- Chicken Stock - Read the labels and make sure you are using a gluten-free chicken stock since not all brands are gluten-free.
- Milk - I use whole milk for this, but you want at least 2%. See notes below for making a dairy-free soup.
- Salt
- Pepper
How to make homemade canned soup.
This gluten-free condensed soup is easy to make, just like my gluten-free white gravy. In fact, canned soup is really just a really thick gravy.
- Melt the butter
- Add the starch.
- Cook the butter and starch until a paste is made.
- Whisk in the stock and milk.
- Add the spices.
- Let it thicken.
How to customize your gluten-free soup.
This recipe makes a gluten-free cream of chicken soup, but there are many ways you can turn this basic recipe into much more.
- If you want extra flavor - Saute a shallot with some garlic in a skillet in the butter before adding the starch. You can even add some cooked diced chicken if you want more texture.
- To make a gluten-free cream of mushroom soup. - Saute about a ¼ of a cup of diced mushrooms, a shallow, and 2-3 cloves of garlic in the butter before adding the starch.
- To make a gluten-free cream of celery soup - Saute about a ¼ of a cup of diced celery and 2-3 cloves of garlic in the butter before adding the starch.
- Make a vegetarian creamed soup by substituting vegetable stock instead of using chicken stock.
- Make a dairy-free cream soup by using dairy-free butter or olive oil and dairy-free milk.
- Want to use a thickener besides cornstarch? - You can easily use arrowroot starch, potato starch, rice flour, or a 1:1 gluten-free flour. If you really want to keep this completely grain-free, you can also use cassava flour.
Storing and making ahead.
Making this gluten-free condensed soup substitute ahead of time is an easy way to prep for the holidays or just any night you want to be able to easily whip up a casserole.
This gluten-free condensed soup can be stored in the refrigerator in an airtight container for up to three days.
If you want to store it longer than that, I suggest freezing the soup. Be sure to leave space in any container you are using to freeze for the soup to expand.
To use from frozen, let the frozen soup thaw in the fridge overnight. You can also warm it up faster by placing it in a small saucepan over medium-low heat and stringing it just until it thaws.
How much does this recipe make?
This gluten-free cream of chicken soup recipe makes about two cups worth or about the equivalent of two small cans of store-bought condensed soup.
How to use gluten-free cream of chicken soup.
You can use this condensed soup just like any canned soup in your favorite casserole, like my gluten-free hash brown casserole. You could even just eat it like a soup by adding diced chicken and sauteed vegetables. The possibilities are endless.
More gluten-free soups to love.
📖 Recipe
Gluten-free Cream of Chicken Soup
Ingredients
- 3 Tablespoons Butter See notes for dairy-free.
- 3 Tablespoons Corn Starch See notes for alternate thickeners.
- 1 Cup Chicken Stock You can also use broth.
- ½ Cup Milk See notes for dairy-free.
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- In a saucepan over medium heat, melt the butter.3 Tablespoons Butter
- Once the butter is melted, add in the corn starch.3 Tablespoons Corn Starch
- Let the butter and starch cook until a paste is made.
- Once you have your gluten-free roux made, whisk in the stock and the milk.½ Cup Milk, 1 Cup Chicken Stock
- Add the spices.¾ Teaspoon Salt, ½ Teaspoon Pepper
- Let the soup continue to cook, occasionally whisking until it has thickened.
Notes
- If you want extra flavor - Saute a shallot with some garlic in a skillet in the butter before adding the starch.
- To make a gluten-free cream of mushroom soup. - Saute about ¼ of a cup of diced mushrooms, a shallow, and 2-3 cloves of garlic in the butter before adding the starch.
- To make a gluten-free cream of celery soup - Saute about ¼ of a cup of diced celery and 2-3 cloves of garlic in the butter before adding the starch.
- Make a vegetarian creamed soup by substituting a vegetable stock instead of using chicken stock.
- Make a dairy-free cream soup by using dairy-free butter or olive oil and dairy-free milk.
- Want to use a thickener besides corn starch? - You can easily use arrowroot starch, potato starch, rice flour, or a 1:1 gluten-free flour. If you really want to keep this completely grain-free, you can also cassava flour.
Angel says
I love how easy it is to follow.