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What’s better than canned cream of chicken soup? A homemade gluten-free version that tastes just like the original!
This gluten-free cream of chicken soup is perfect for anyone who misses the convenience of the classic Campbell’s soup but needs to avoid gluten. Use it in all your favorite casseroles, add it to pasta dishes, or enjoy it on its own as a cozy lunch. Once you see how easy it is to make, you’ll wonder why you didn’t try it sooner.
Suggestions for Ingredient Substitution
Butter can be replaced with olive oil or coconut oil for a dairy-free option. Use 3/4 the amount of oil as butter called for in the recipe. This substitution maintains the rich flavor while accommodating those with dairy restrictions. Gluten-free flour can be substituted with cornstarch or arrowroot powder for a grain-free alternative. Use half the amount of cornstarch or arrowroot as flour. This will achieve the desired thickening effect while keeping the soup gluten-free. Milk can be swapped with unsweetened almond milk, coconut milk, or cashew milk for a non-dairy version. Use a 1:1 ratio, but be aware that plant-based milks may alter the flavor slightly. These alternatives provide similar creaminess while catering to those with lactose intolerance or following a vegan diet.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 50-60 g
- Fat: 55-65 g
- Carbohydrates: 40-50 g
Ingredients
- 1/2 cup butter (1 stick, unsalted)
- 6 tablespoons gluten-free or regular flour
- 1 cup chicken stock or broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cooked and chopped chicken
Step 1: Melt the Butter
Begin by gathering your ingredients: 1/2 cup of butter (1 stick), 6 tablespoons of gluten-free or regular flour, 1 cup of chicken stock or broth, 1 cup of milk, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1 cup of cooked and chopped chicken (or mushrooms for cream of mushroom soup).
Place a medium-sized saucepan over medium-high heat and melt the butter.
Step 2: Create the Base
Once the butter has melted, add the flour, chicken stock, and milk to the saucepan.
Whisk the mixture for about 1 to 2 minutes until it starts to thicken slightly, ensuring that the flour is well incorporated into the liquid ingredients.
Step 3: Season the Mixture
After the mixture has begun to thicken, add 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to the saucepan.
Continue whisking occasionally as the mixture begins to simmer.
Allow it to simmer for 3 to 5 minutes on medium-high heat, taking care to prevent it from sticking to the bottom of the saucepan.
Step 4: Add the Chicken or Mushrooms
Once the mixture has thickened to the desired consistency, stir in the cooked and chopped chicken or mushrooms if you are making a cream of mushroom soup.
Mix well to ensure the chicken or mushrooms are evenly distributed throughout the soup.
Step 5: Cool and Store
Remove the saucepan from heat and let the soup cool slightly before using.
You can use the soup immediately in your favorite recipes or let it cool completely before transferring it to an airtight container for storage in the refrigerator.
