Erin’s Recipe Rundown
Texture: Creamy, thick, and the perfect base in a variety of recipes.
Taste: Flavorful, savory, and, and SO much better than the canned stuff.
Ease: Easy to make using basic ingredients. Keeps for 7 days so you can add it to recipes throughout the week for easy meal prep.
Top Tips: When recipes call for one can of condensed soup, replace the can with one batch of this soup. It’s an easy gluten-free swap!
Recommended GF Flour: None! I use gluten-free cornstarch in place of the typical flour found in cans of condensed soup.
Would I make these again? Yes! I love to use it as a base for creamy chicken and pasta, baked rice, pot pies, and so much more!
xoxo erin
I set out to make an easy, elevated, and most importantly, gluten-free version of cream of chicken soup and this recipe checks all the boxes.
Along with my recipes for gluten-free cream of mushroom soup, gluten-free roux, and gluten-free bechamel sauce, this soup works well with a variety of dishes. It is definitely a delicious upgrade from the old-fashioned cream of chicken soup!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Cream of Chicken Soup
- Make-Ahead/Storage Instructions
- Is Campbell’s cream of chicken soup gluten-free?
- How do I use this soup in recipes?
- Can I make this cream of chicken soup dairy-free?
- More Gluten-Free Comfort Foods
- Gluten-Free Cream of Chicken Soup Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this cream of chicken soup. Jump to the recipe below for the exact measurements.
- Milk: I recommend using whole milk for the base of this recipe. You can use unsweetened almond milk or cashew milk for a dairy-free version!
- Cornstarch: Cornstarch is a great gluten-free thickening agent! Use it to achieve the best results in this silky, creamy soup.
- Chicken stock: Chicken stock, chicken broth, or a bouillon cube all work in this recipe!
- Butter: I like to use real butter for this recipe. You can use dairy-free butter or olive oil to make this dairy-free.
- Shallots: Shallots are a bit milder than regular onions, making them the perfect aromatic for this soup.
- Seasoning: I like to use a blend of savory seasonings in this recipe including onion powder, garlic powder, dried parsley, poultry seasoning, and a pinch of paprika.
How to Make Gluten-Free Cream of Chicken Soup
Here’s an overview of how to make this soup. You can jump to the recipe for the full instructions!
- In a saucepan: Cook the shallots in melted butter until they’re soft (usually 3-4 minutes).
- Add the stock and spices: Mix in the chicken stock and all the spices and bring it to a simmer.
- Whisk the milk and cornstarch: I like to whisk them in a liquid measuring cup or small bowl. You’ll want to whisk until smooth.
- Combine: Make sure you vigorously whisk the simmering stock as you slowly pour in the milk/cornstarch mixture. Stir constantly!
- Continue to stir: Keep stirring until the mixture bubbles and thickens (3-4 minutes).
- Remove and season: Take the soup off of the heat and add salt/pepper as desired. I usually add a pinch more of each!
Make-Ahead/Storage Instructions
To Make-Ahead: You can make this soup up to 1 week in advance of use.
To Store: Let the soup cool to room temperature then refrigerate it in a Mason jar or airtight container. It will last up to 7 days in the fridge.
Is Campbell’s cream of chicken soup gluten-free?
No, Campbell’s Cream of Chicken soup is not gluten-free. It contains wheat flour which contains gluten.
How do I use this soup in recipes?
You can use this soup in any recipe that calls for a can of cream of chicken soup! One batch of this easy gluten-free cream of chicken soup recipe is equal to one can of condensed soup and can be used interchangeably. You can even double this recipe if needing enough to replace two cans of condensed soup.
Can I make this cream of chicken soup dairy-free?
Definitely! You can replace the whole milk in this recipe with unsweetened almond milk or cashew milk. Be sure to avoid vanilla-flavored or sweetened milks.
Gluten-Free Cream of Chicken Soup
Ingredients
- 2 tablespoons butter or vegan butter
- 1 shallot finely chopped
- ¾ cup chicken stock or broth
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ¼ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- Pinch of garlic powder
- Pinch of dried parsley
- Pinch of paprika
- ½ cup milk of choice
- 2 tablespoons cornstarch
Instructions
- In a medium saucepan, add the butter and shallot. Cook over medium heat for 3-4 minutes until softened. Pour in the chicken stock and all the spices. Bring to a simmer.
- In a liquid measuring cup or small bowl, whisk together the milk and cornstarch until smooth.
- While whisking vigorously, slowly pour in the milk/cornstarch mixture into the simmering stock, stirring constantly.
- Continue to stir and cook until the mixture bubbles and thickens, about 3-4 minutes.
- Remove from the heat and season to taste with more salt and pepper (I usually add a pinch more of each!). Use immediately in a recipe or cool and refrigerate for up to a week.
Have you tried canning or freezing this? Id like to make a large batch at once
Hi Christa, good question! Cream-based recipes like this don’t usually freeze/thaw well unfortunately. We haven’t tried canning it. If you decide to give it a try, we’d love to hear how it goes!