Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store!
Our favorite way is to use this cream of chicken soup in fulfilling Crack Chicken Noodle Soup and readers favorite Chicken Enchilada Casserole.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Table Of Contents
Why It's Yummy
- Homemade is always better and healthier. And let me tell you, it’s super easy to make ahead to use in MULTIPLE recipes such as pastas, casseroles, soups, stews, sauces.
- It's gluten free and it should work with most of gluten free blend out there (Measure to Measure, Bobs Red Mill.)
- This recipe will be ready in 15 minutes!
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Instructions
In a small saucepan, melt butter over medium-low heat.
Add flour, and whisk together to make a roux (about 1 to 2 minutes).
Add the chicken broth and ½ cup of milk. Bring to a low boil and then stir in garlic powder.
Stir continuously, whisking as the mixture simmers.
Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
Remove from heat, stir in pepper & salt if using, let cool completely and transfer to glass jars or any type of sealed container (glass).
Use in your favorite recipes as a regular can of condensed cream of chicken soup.
Serving
Add this delicious soup to your favorite casseroles, soups, pasta, and others.
Make a double batch and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months).
The mixture will separate slightly but after reheating and thoroughly whisking will return the initial texture. Add a little milk along the way if needed.
I love to use this recipe as a base for:
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Tips
- The cream of chicken soup will further thicken once cooled, so don't worry if it is not as thick as you expect while making it.
- Broth - preferably a low sodium version, bouillon cubes, vegetable stock powder, or make your own at home (make a large batch of the broth and freeze it, thaw before use in the fridge or kitchen counter). Vegetarian option - Veggie stock can be also used as a substitute.
- Flour - the recipe will work with most of the gluten-free blends out there. In Europe, you can find a variety of Schar products which I love and in the US a great alternatives are Measure to Measure, Bobs Red Mill.
- Seasonings - add salt and pepper to taste, I wouldn't add anything at all if using bouillon cubes. Mix things up by adding dried herbs, flavored salts, flavored black pepper, onion powder.
I hope you enjoy this Gluten-Free Cream Of Chicken Soup, please share your thoughts and pictures on Instagram by tagging #theyummy_bowl. I love to see your creations!
Thank you,
Julia
FAQ
Gluten Free Sauces and Condiment Recipes
- 15-minute Enchilada Sauce
- Vegan Bechamel Sauce (Easy White Sauce)
- Easy Hummus Recipe
- Quick Marinara Sauce Recipe
- Greek Yogurt Herb Dressing (5-minute dressing!)
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Recipe
Gluten Free Cream of Chicken Soup
INGREDIENTS
- 4 tablespoon butter
- 3 tablespoon flour (gluten free if desired)
- ½ cup chicken stock
- ½ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- In a small saucepan, melt butter over medium-low heat.
- Add flour, and whisk together to make a roux (about 1 to 2 minutes)
- Add the chicken broth and ½ cup of the milk. Stir to combine everything well.
- Bring to a low boil and then stir in garlic powder.
- Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
- Remove from heat, stir in the pepper and use as you would a regular can of condensed soup.
Video
NOTES
- This recipe can be used to substitute for one can of cream condensed soup in any recipe. The recipe comes out with about 1 cup of thick cream of chicken soup.
- Salt - If the chicken broth is already salted then skip the salt entirely or add to taste.
- How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
jlbs
Being gluten free, I need to know what to sub for the flour---and how much.
Julia
hi!
I use gluten-free flour blend called Schar for this recipe. Any GF baking blend should be fine to use here!
Drnise
How to make cream of celery and cream of mushroom soup, also please!
Julia | The Yummy Bowl
Thank you Denise, these two are on my list! Thank you for commenting!
Judy
Thank you so much for this recipe, but I am somewhat confused. Does it matter which spice to use? The ingredient list indicates garlic powder, but the instructions refer to garlic salt. It seems like this would make a difference, but I have not made it yet and am not sure.
Julia
Hi Judy, garlic powder is what I meant. Sorry and thanks for pointing this out!
I wouldn’t recommend adding any salt if your meat or veggie stock has it already.
Karen Jones
we now have 3 people in our family who either seriously need to be GF or discovered they carry the gene and want to be. Wow...what a change in my family meal planning! I will be making the GF version very soon. Some family favorites use cream of mushroom soup. Have you come up with a recipe for that? Thanks!!
Julia
Karen, going completely gluten-free and feeling comfortable will take a bit of time but it's definitely do-able, just some old meals need little adjustment! For cream of mushroom, I'd recommend checking out some ideas online and making sure to use a good quality GF flour.
Julia | The Yummy Bowl
The best HEALTHY and gluten free alternative if you craving condensed cream of chicken soup.
Patricia Ring
Can almond milk be substituted
Julia | The Yummy Bowl
Hi Patricia! I haven't tried but I think it should work. However the flavor will be slightly different (and it will also depend on the brand as well, some have stronger almond flavor and so on). Hope it will work!