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 or your favorite Green Bean Casserole recipe. Add depth and flavor to a myriad of casseroles and sauces with this healthy alternative.
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
- 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.
- Once the broth has reduced, pour it into a heat-safe container and set aside.
- 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.
- While whisking, pour the broth back into the pan with the flour and butter. Continue whisking until smooth.
- 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.
- 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!
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!
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:
- Apple Cinnamon Muffins (Gluten-Free)
- Chia Seed Pudding
- Buddha Bowl
- Mashed Cauliflower
- Chocolate Baked Oats
Recipe Card with Ingredient Amounts and Instructions
- 32 ounce(s) chicken broth, or chicken bone broth
- ½ tsp. kosher salt
- ½ tsp. celery salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ cup + 2 tablespoons gluten free flour, without xanthan or guar gum
- 3 Tbsp. unsalted butter
- ½ cup milk
- 2 Tbsp. heavy cream
- 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 ounce(s) chicken broth½ tsp. kosher salt½ tsp. celery salt½ tsp. garlic powder½ tsp. 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 flour3 Tbsp. 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 milk2 Tbsp. heavy cream
- Divide the soup into two airtight containers, and let it cool before storing in the fridge or the freezer!