Name: Gluten Free Cream of Chicken Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 tbsp butter; 3 tbsp flour (gluten free if desired); ½ cup chicken stock; ½ cup milk; ½ tsp garlic powder; ¼ tsp ground black pepper

Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store!

gluten free Cream of Chicken Soup in a glass jar

Our favorite way is to use this cream of chicken soup in fulfilling Crack Chicken Noodle Soup, Cabbage Casserole and readers' favorite Chicken Enchilada Casserole.

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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!

Instructions

In a small saucepan, melt butter over medium-low heat.

butter melting in a pot for cream of chicken soup

Add flour, and whisk together to make a roux (about 1 to 2 minutes).

flour added to roux in a pot for cream of chicken soup

Add the chicken broth and ½ cup of milk. Bring to a low boil and then stir in garlic powder.

process of making gluten free cream of Chicken Soup

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, 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.

cabbage casserole on a spoon. — **Cabbage Casserole**

chicken enchilada casserole with tomatoes, avocado and cilantro — **Cabbage Casserole**

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.

More Sauces and Condiment Recipes

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Gluten Free Cream of Chicken Soup

4.86 from 7 votes

Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 130

Ingredients Method Nutrition Video Notes

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

Method

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.

Nutrition

Calories: 130kcal

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.