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.
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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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.