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Gluten Free Cream of Chicken Soup

Gluten Free Cream of Chicken Soup is flavorful while meeting your dietary needs! Creamy, savory, and as close to the real thing as you can get. Use this simple soup to add flavor and weight to casseroles, pastas, sauces, and more. Gluten free and so, so good. 

Use this Gluten Free Cream of Chicken Soup in our Chicken and Wild Rice Soup or Turkey Pot Pie with Puff Pastry recipe. Add depth and flavor to a myriad of casseroles and sauces with this healthy alternative.

Cream of chicken soup with fresh thyme in a sealable container.

Gluten Free Cream of Chicken Soup

Similar to our Cream of Chicken Soup Substitute on our sister site, Berly’s Kitchen, this recipe is an alternative to the classic canned stuff. This time, however, it’s gluten free! And it’s about as close as a copycat recipe can get when it comes down to taste.

This Gluten Free Cream of Chicken Soup is perfect for casseroles, pastas, soups, pretty much anything you’d use a traditional can for, this recipe gives you the perfect alternative.

This recipe makes about 2 of the 10.5 ounce cans of traditional cream of chicken soup. You may never use the store bought stuff again!

How To Make Gluten Free Cream of Chicken Soup

  1. In a medium pan, add the chicken broth, salt, celery salt, garlic powder, and onion powder. Stir to combine. Bring the mixture to a boil and continue boiling until the broth has reduced by half.
  2. Once the broth has reduced, pour it into a heat-safe container and set aside.
  3. In the same pan you used for the broth, add the butter and gluten free flour. Cook over low-medium heat for 4-5 minutes. Whisk frequently to avoid any burning.
  4. While whisking, pour the broth back into the pan with the flour and butter. Continue whisking until smooth.
  5. Now carefully add the milk and heavy cream and continue to whisk the soup mixture until it thickens. You’ll want it to reach an almost pudding-like consistency then remove it from heat.
  6. Divide the cream of chicken soup into two airtight containers and let it cool thoroughly. Store in the fridge, freezer, or add it to your recipe right away. Enjoy!
Collage showing how to make gluten free cream of chicken soup.

Tips and Variations:

  • Depending on the type of broth you use, you may want to adjust the salt level. Since this is a condensed soup, it should be on the saltier side.
  • To keep this recipe gluten free, make sure when choosing your broth and spices that they are gluten free as well as the flour.
  • The gluten free flour we used in this recipe did not have xanthan or guar gum. If your flour does, you may want to adjust the amount and only use about 4 Tablespoons of flour.
  • This recipe is free from corn, soy, gluten, yeast, xanthan gum, and added sugars.
  • It may change the flavor a bit, but you could try substituting a dairy free alternative for the milk/cream and even use a dairy free butter if your dietary needs call for it!
Spoon holding up cream of chicken soup from a pan.

Storage and Reheating

Storage: Store this condensed soup in an airtight container (mason jars are perfect for this!) in the refrigerator for a week.

Freezer: You can also freeze gluten free cream of chicken soup to use later. Great for making a double batch so you always have some on hand. Let it cool completely then store in a freezer safe container in the freezer for up to 2 months. 

Reheating: If using straight from the fridge it can be added to your recipe as is. If frozen, thaw completely in the fridge before using in your chosen recipe.

More Healthy Alternative Recipes:

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Gluten free cream of chicken soup in a plastic container.

Gluten Free Cream of Chicken Soup

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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 357kcal

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Ingredients

  • 32 ounces chicken broth or chicken bone broth
  • ½ teaspoon salt
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup + 2 tablespoons gluten free flour without xanthan or guar gum
  • 3 tablespoons unsalted butter
  • ½ cup milk
  • 2 tablespoons heavy cream

Instructions

  • Add the broth, salt, celery salt, garlic powder and onion powder to a medium pan.  Bring to a boil, and let boil until the broth has reduced by half.
    32 ounces chicken broth
    ½ teaspoon salt
    ½ teaspoon celery salt
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
  • Once reduced, pour the broth into a heat-safe container and set aside.
  • To the same pan, add the gluten free flour and butter. Cook over low-medium heat while whisking frequently to prevent burning. Cook for 4-5 minutes.
    ¼ cup + 2 tablespoons gluten free flour
    3 tablespoons unsalted butter
  • While whisking, carefully pour the broth back into the pan. Whisk until smooth.
  • Add milk and cream, continue whisking the soup until it thickens to an almost pudding-like consistency then remove from heat.
    ½ cup milk
    2 tablespoons heavy cream
  • Divide the soup into two airtight containers, and let it cool before storing in the fridge or the freezer!

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 the recipe (equivalent to a 10.5 ounce can). Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of The Kindred Whisk.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 12g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 2306mg | Sugar: 5g
Recipe Rating