If you need a gluten-free substitute for the classic condensed cream of chicken soup that shows up in casseroles, rice bakes, and creamy chicken dishes, this homemade gluten-free cream of chicken soup recipe is your solution.
Made with simple, wholesome ingredients and no wheat or processed thickeners, this versatile from-scratch recipe delivers a rich, creamy texture you can use in any recipe that calls for canned condensed soup. Whether you’re serving it as a comforting bowl of soup or using it as the base for your favorite gluten-free meals, you’ll love how easy and delicious this real-food version tastes.
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Quick Look at This Recipe
- ✅ Recipe Name: Gluten-Free Cream of Chicken Soup
- 🕒 Ready In: ~5 minutes
- 👪 Yield: 1.5 cups
- 🍽 Calories: 275 (per cup)
- 🥄 Tools: A pot, a whisk and measuring utensils.
- ❄️ Freezer Friendly: Yes – I like to freeze in straight-sided Mason jars (leave about an inch headspace to allow for expansion).
- 📖 Dietary Info: Gluten-free! While this recipe isn’t vegetarian, you can follow the ingredient substitutions to make it that way.
- ⭐ Why You’ll Love It: Delicious, fewer ingredients than the store-bought version, and takes less than 5 minutes to make! (That’s faster than running to the store for a can of soup!)
- 👩🍳 Pro Tip: Keep canned bone broth in your pantry to make this recipe in less than five minutes!
Why This Recipe Works
After I had a health scare, I started taking a critical look at what I was feeding my family and made a serious commitment to avoid GMOs and eat real food. Turns out that ditching processed food and cooking from scratch is so much easier than you might think!
- Basic Ingredients – This homemade gluten-free cream of chicken soup relies on simple, real-food pantry staples you likely already have on hand, making it easy to replace canned condensed soups without extra planning or specialty ingredients.
- Customizable – Once you understand this base method, you can easily adapt it to create other interchangeable “cream of” soups, including cream of mushroom, cream of broccoli and cheddar, cream of onion, cream of celery, cream of potato, cream of bacon, or a non-gluten-free cream of chicken soup recipe, depending on what ingredients you have available.
- Versatile – This soup can be served as a comforting bowl on its own or used in casseroles, rice dishes, noodle recipes, and as a base for other soups, giving you the same convenience as store-bought versions without preservatives or questionable ingredients.
- Real-Food Focused – Made from scratch with whole ingredients, this recipe lets you ditch processed soups while still keeping your cooking fast, practical, and family-friendly.
All of these soups are delicious bowls of comfort served with a fresh slice of no-knead artisan bread or a crusty homemade sourdough boule.
Key Ingredients
For a full list of ingredients and measurements, see the recipe card below.
- Thickener – Though you could try a 1:1 gluten-free flour, I’ve found that using cornstarch or xanthan gum mimics the thickening power of wheat flour best.
- Butter – When using salted butter, the addition of salt at the end may not be necessary. For a dairy-free option, use olive oil, dairy-free butter, or coconut oil.
- Chicken Broth – Vegetable stock can also be used for a gluten-free and vegan version. (Learn more about making your own broth here.)
- Milk – I like to use whole milk, but any milk works, and heavy cream can even be used for an extra-rich consistency.
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How to Make Gluten-Free Cream of Chicken Soup
Step 1: In a small saucepan over medium heat, melt butter (or fat of choice).
Step 2: Whisk corn starch or xanthan gum in a small amount of the broth before adding it to the butter. This will prevent it from clumping and allow it to fully blend into the roux.
Add the mixture to the butter and whisk briskly to combine.
Step 3: Slowly stir in the remaining liquids, whisking until smooth.
Bring to a simmer (barely a boil), adding more liquid if it becomes too thick. It will continue to thicken as it cools.
Step 4: Remove from the heat and stir in salt and a dash of pepper.
Allow to cool slightly before serving or using in another recipe.
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Gluten-Free Cream Soup Variations
The base ingredients can be adapted for the following flavor options:
- Need a gluten free condensed cream of mushroom soup substitute? Simply dice up about a 1/4 cup of mushrooms and saute in the butter for a few minutes before adding your other ingredients.
- How about a gluten free cream of celery soup substitute? Finely dice a stalk of celery (about 1/4 to 1/2 cup) and saute in butter until tender and then add in other ingredients.
- Want to make this the most rich and decadent cream of chicken soup you’ve ever had? Use cream in place of the milk, you’re welcome!
- Want a delicious punch of garlic or onion? Whisk in 1/2 teaspoon of garlic powder or onion powder. It makes a mouthwatering white sauce.
- Anyone dairy free? I’ve got you; use all broth or full fat coconut milk, unsweetened of course, instead of milk and use lard or coconut oil instead of butter.
How to Store
Gluten-free cream of chicken soup can be made ahead of time and will stay fresh in the fridge for up to a week. If you’ve been around here long, you know that you will find mine in a Mason jar, but any airtight container works just fine.
If you need to store it for longer, this recipe freezes well in a freezer-safe airtight container. When ready to thaw, allow it to defrost completely, then reheat on low heat and stir well to incorporate any natural separation that occurs in the freezing/thawing process.
I’ve also been experimenting with the freeze-dryer, making freeze-dried cream of chicken soup. Simply rehydrate with water and use as you would fresh!
Want More From Scratch Pantry Staples?
My book Home and Hand Made has over 100 from-scratch recipes. You’ll find everything from easy skillet meals to old-fashioned comfort foods like molasses sugar cookies, plus great breakfast basics like flaky biscuits (you’ll never go back to the canned kind again) and overnight pancakes (mix up the batter the night before and fry up in the morning). Discover for yourself that handmade has never been easier.
Did you make this gluten-free cream of chicken soup recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your soup (or how you used it) and tag me on social media @melissaknorris so I can see!
Gluten Free Cream of Chicken Soup
Equipment
- Measuring Utensils
- Large Pot
- Whisk
Ingredients
- 3 Tablespoons butter
- 1 Tablespoon cornstarch or 1/2 teaspoon xanthan gum
- 1/2 cup chicken broth
- 1/2 cup milk or heavy cream
- salt & pepper to taste
Instructions
- In a small saucepan over medium-low heat, melt butter (or fat of choice).
- Whisk corn starch or xanthan gum in a small amount of the broth (or water) before adding to the butter.
- Add the mixture to butter, and whisk briskly to combine.
- Slowly whisk in the remaining liquids. Bring to a simmer (just under a boil), adding more liquid if it becomes too thick. It will continue to thicken as it cools.
- Remove from heat and stir in salt and dash of pepper.
Notes
- You may need to use up to 2 Tablespoons of cornstarch to get the right consistency.
- Remember, the soup will continue to thicken as it cools.
- Add in chicken, mushrooms, celery, onions, or any other add-ins to make it whatever gluten-free cream of soup you need.
I use your recipe for cream of chicken all the time – the regular flour one – and love it! Do you know if arrowroot flour works as well here?
Excited to find your cream soup recipes! I’m curious whether you’ve ever tried white rice flour as a GF thickener?
This is the BEST gluten free cream of chicken soup recipe I have tried! (And I have tried many.) I used almond milk, and a g/f keto flour blend. Everything else was the same. So yummy, and hardly took any time at all to make! Thanks for all you do!