Make rich, homemade gluten-free cream of chicken soup with this easy 10 minute recipe! Sit down to a comforting, filling soup that may easily be converted into a gluten-free substitute for condensed chicken soup or a dairy-free recipe.
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Easy Homemade Gluten-Free Cream of Chicken Soup Recipe
Whether you are looking for a comforting bowl of homemade soup or need a gluten-free substitute for condensed cream of chicken soup, this quick and easy recipe is versatile and delicious!
Many recipes call for condensed soup as a shortcut for flavor and ease. When cooking gluten-free, finding GF replacements can be tricky. Now all you need is 10 minutes and you’ll have an easy substitute to use in your favorite casseroles, like cheesy gluten-free funeral potatoes, crockpot recipes, homemade gluten-free chicken pot pie, sauces, and more!
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Make Canned Chicken Soup Gluten-Free!
You may be wondering if condensed canned cream of chicken soup, like Campbell’s, is gluten-free. Unfortunately it is not because it contains wheat starch for thickening. According to the Campbell’s website, none of their canned soups are gluten-free.
Fortunately, you can make easy gluten-free cream of chicken soup using kitchen staple ingredients! It makes the ideal gluten-free substitute for cream of chicken soup in casseroles, sauces, or quickly transform it into a hearty, comforting soup recipe.
While there are some canned gluten-free cream of chicken soups available for purchase, these have a thinner consistency, and are not condensed. This recipe, like gluten-free cream of mushroom soup, may be enjoyed as a homemade soup or an easy substitute for condensed soup.
If you are looking for another homemade gluten-free soup substitute for store bought, try this equally easy and delish homemade gluten-free chicken noodle soup recipe!
Ingredients notes
- Butter – Used for flavor, but may be replaced with a dairy-free butter substitute, avocado oil, or olive oil.
- Chicken broth – Read label for gluten-free broth. My favorite brand to use is Swansons or Aldi organic chicken broth.
- Milk – For best flavor, use at least 2% milk. If making dairy-free soup, use a neutral flavored non-dairy milk, such as unsweetened almond milk.
- Cornstarch – Used for thickening. See FAQs below for alternative gluten-free thickeners.
Using This Recipe To Make Cream of Chicken Soup
- Pull out the stored condensed soup, if it was previously made. For frozen soup, allow it to thaw overnight in the refrigerator.
- If adding veggies, melt 1 tablespoon butter over medium heat in a small saucepan. Sauté up to ½ cup finely diced veggies, such as celery, carrots, or onions, until tender about 5 minutes.
- Add the condensed soup to a saucepan and stir in an additional 1 cup milk and ½ cup cooked, chopped chicken. Bring to boil, cooking and stirring until the soup is hot and thickened. Adjust seasonings to taste.
Frequently Asked Questions
If you don’t have chicken broth on hand, replace it with chicken stock, vegetable stock, or 3/4 cup hot water mixed with 1 chicken bouillon cube or 1 tsp chicken bouillon granules.
If you are making the condensed recipe it will yield about 1 ⅓ cups, which is the same as a standard store bought can of condensed soup (10.5 ounces).
If you are making the homemade cream of chicken soup, it makes about 2 servings, or approximately 2 ⅓ cups.
For best flavor, use at least 2% milk. For a richer, creamier soup you may also substitute half and half or evaporated milk.
For dairy-free soup, use a neutral flavored non-dairy milk, such as unsweetened almond milk.
Also, adjust the amount of milk depending on how thick or thin you like it. For thicker or thinner soups, use ½ cup more or less.
For alternative gluten-free thickeners, replace the cornstarch with 4 tablespoons gluten-free flour blend, rice flour, potato starch, or 2-3 tablespoons arrowroot powder.
Yes. If you need gluten-free cream of celery soup for a recipe, simply sauté ½ cup finely diced celery in the butter before adding the remaining ingredients.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free Cream of Chicken Soup
Ingredients
Condensed Cream of Chicken Soup
- 2 tablespoons butter, see recipe notes for dairy-free
- ¾ cup chicken broth, (read label for gluten-free)
- ¾ cup milk (at least 2%),, see recipe notes for dairy-free
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ⅛ teaspoon pepper
- 3 tablespoons cornstarch
Homemade Cream of Chicken Soup
- ½ cup finely diced onions, carrots, or celery, (optional)
- ½ cup diced cooked chicken
- 1 cup milk (at least 2%),, see recipe notes for dairy-free
Instructions
- Melt the butter over medium heat in small saucepan. Whisk in the chicken broth, milk, celery salt, onion powder, and pepper.
- Whisk in the cornstarch 1 tablespoon at a time. Continue whisking until the mixture starts to boil. Reduce the heat to low, simmer and cook for 5 minutes, whisking frequently.
- If using as a gluten-free condensed soup replacement, use as directed in recipe. Makes 1 ⅓ cups, or an equal replacement for 10.5 ounce condensed soup can.
Cream of Chicken Soup
- If adding veggies, sauté in a separate small skillet in 1 tablespoon butter over medium heat. Cook until tender, about 5-7 minutes.
- In a small saucepan, add the veggies and chicken to the condensed soup. Stir in an additional 1 cup milk and bring to boil over medium heat. Cook and stir until the soup is hot and thickened. Adjust seasonings to taste.
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Notes
dairy-free adaptations
To make gluten-free, dairy-free cream of chicken soup, replace the butter with avocado oil and use unsweetened non-dairy milk. For a vegan recipe, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.storing / freezing notes
Either the condensed or ready-to-eat version may be refrigerated up to 3 days in an airtight container. Condensed cream of chicken soup may be frozen for later use or to have on hand for casseroles. Freeze in a glass mason jar, or other airtight container, leaving headroom for the soup to expand upon freezing. Nutritional Facts calculated as condensed soup.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Thank you so much for sharing this without having to go through hoops to get it! This means so much! THANK YOU
You’re welcome, Vena! I appreciate you letting me know!
Best,
Melissa